French Chicken Normandy
|All purpose flour||1 Cup (16 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Leeks||2 Cup (32 tbs), julienned|
|Bacon||1 Cup (16 tbs), diced|
|Button mushrooms||1⁄2 Pound, quartered|
|Apple cider||2 Cup (32 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Granny smith apples||2 Cup (32 tbs), diced|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Mix flour, salt and pepper and coat chicken pieces in it.
Heat dutch oven and add oil and butter. Brown the chicken pieces until golden brown. Set aside.
In a pan, add leeks with butter and saute until golden brown.
Add bacon and saute. Now add mushrooms and saute.
Add apple cider and chicken stock. Simmer the mixture.
Add chicken pieces. Cover and cook for about 30 minutes.
Add the apples, cover and cook for another 30 minutes or until chicken comes off the bone easily.
Remove from heat and then add heavy and sour creams.
Adjust seasoning. And serve.
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Calories 765 Calories from Fat 288
% Daily Value*
Total Fat 32 g49.7%
Saturated Fat 13.9 g69.7%
Trans Fat 0.1 g
Cholesterol 194.7 mg64.9%
Sodium 386.9 mg16.1%
Total Carbohydrates 62 g20.8%
Dietary Fiber 4.7 g18.6%
Sugars 27.2 g
Protein 55 g110%
Vitamin A 30.1% Vitamin C 15.3%
Calcium 10.9% Iron 26.8%
*Based on a 2000 Calorie diet