Chicken Saute, Normandy Style
|Broiler fryers||3 Pound (2 Birds, About 1 1/2 Pounds Each)|
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, finely chopped|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Thyme leaf||3⁄4 Teaspoon, crumbled|
|Apple cider||1 Cup (16 tbs)|
|Light cream/Table cream||1 Cup (16 tbs)|
1.Slice chicken in pieces big eneough to serve.
2.Take a heavy kettle or Dutch oven, heat butter or margarine in it and cook the chicken piecesuntil brown.
3.In a small saucepan, heat the applejack until bubbly.
4.Light the applejack carefully and pour over the chciken.
5.Transfer the pieces onto a heated dish.
In the kettle, put onion and celery and cook for some time.
6.Add parsley, thyme, salt, pepper na dcider to it and heat until the mixture boils.
7.Put teh chicken pieces in the kettle and cook on low flame for 45 minutes after covering.
8.Once done, take the pieces out on a heated platter.
9.In a small bowl, whisk eggs; add light cream and slowly add the cooking liquid.
10.Mix well and put the mixture in the saucepan.
11.Cook on low flame for a minute and continue stirring.
12.Serve the chicken drizzled with sauce.