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Normandy Chicken

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  Vegetable oil 1 Tablespoon
  Groundnut oil 1 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Skimmed chicken stock 250 Milliliter
  Calvados 125 Milliliter
  Cider vinegar 3 Tablespoon
  Dessert apples 500 Gram, not peeled, cored, cut into eighths
  Boneless chicken breast 500 Gram, skinned and halved

Preheat oven to 180°C.
In a large frying pan heat both oils, add chicken, saute over high heat until golden, about 8 minutes, turning once Remove from pan, season to taste.
Pour fat from frying pan, add half the Calvados and all the vinegar.
Brig to the boil, scraping up any browned bits from the bottom.
Remove from the heat.
Place apples in a casserole, arrange chicken on top.
Pour liquid in the frying pan over chicken, bake for 20 minutes or until chicken is cooked.
Remove chicken from casserole, keep warm.
Pour apples and juices from pan into a food processor or blender, puree.
Pour into a saucepan, add stock and remaining Calvados.
Bring to the boil, cook until sauce thickens, about 5 minutes.
Divide sauce between 4 heated plates, arrange chicken on top.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1481 Calories from Fat 356

% Daily Value*

Total Fat 40 g61.7%

Saturated Fat 7.1 g35.4%

Trans Fat 0.1 g

Cholesterol 297.5 mg99.2%

Sodium 1077.8 mg44.9%

Total Carbohydrates 88 g29.3%

Dietary Fiber 12.3 g49.1%

Sugars 64.9 g

Protein 123 g246.3%

Vitamin A 7.7% Vitamin C 49.5%

Calcium 10% Iron 28.4%

*Based on a 2000 Calorie diet

Normandy Chicken Recipe