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Chicken Normandy

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  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken breast halves 1 Pound, skinned (2 Breasts)
  Chicken thighs 1⁄2 Pound, skinned (2 Thighs)
  Chicken drumsticks 1⁄2 Pound, skinned (2 Drumsticks)
  Vegetable oil 4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)
  All purpose flour 2 Teaspoon
  Apple juice 1 1⁄4 Cup (20 tbs)
  Calvados/Brandy 1⁄4 Cup (4 tbs)
  Chopped granny smith apple 1 Cup (16 tbs)
  Chopped shallots 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Non-fat sour cream 1⁄2 Cup (8 tbs)
  Margarine 1 Tablespoon
  Sugar 2 Tablespoon
  Granny smith apples 2 , cored and each cut crosswise into 8 rings (About 1 Pound)

Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag.
Add chicken; seal bag, and shake well to coat chicken.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until hot.
Add chicken, and cook 5 minutes on each side or until browned.
Remove chicken from skillet; set aside.
Place 2 teaspoons flour in a small bowl.
Gradually add apple juice and apple brandy, stirring with a wire whisk until blended.
Set apple juice mixture aside.
Heat remaining 1 teaspoon oil in skillet over medium heat.
Add chopped apple and shallots; saute 5 minutes or until tender.
Return chicken to skillet.
Add apple juice mixture and bay leaf, and bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until chicken is done, stirring occasionally.
Discard bay leaf.
Remove from heat; stir in sour cream.
Remove chicken mixture from skillet, and place on a serving platter; set aside, and keep warm.
Wipe skillet dry with paper towels.
Melt margarine in skillet over medium heat.
Add sugar and apple rings; saute 5 minutes or until lightly browned.

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Chicken Normandy Recipe