Normandy Apple Chicken
|Chicken pieces||2 1⁄2 Pound (4 Pieces, 2 To 2 1/2 Pound)|
|Vegetable oil||1 Tablespoon|
|All-purpose flour||1 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Apple cider||1⁄2 Cup (8 tbs)|
|Brandy/Apple cider||2 Tablespoon|
|Heavy cream||1 Tablespoon|
1) Preheat oven to temperature of 375 degrees.
2) In a large heatproof casserole, heat 2 tablespoons of the butter along with the oil.
3) Add the pieces of chicken and cook them for about 5 minutes, turning to brown well on all the sides.
4) Sprinkle in the flour and stir well.
5) Into the casserole, pour the broth and cider along with the brandy, if using. Add the bouquet garni and lightly season with pepper and salt.
6) Pare the apples and core and chop them.
7) Add the apples to the casserole and bring the contents to a boil.
8) Cover the casserole and cook in the preheated oven for about 45 minutes, till the chicken is thoroughly cooked. When the chicken is done, the juices should run clear when the meat is pierced with a skewer in the thickest part.
9) Quarter, pare and core the remainder of the apples about 10 minutes before the end of cooking time.
10) In a skillet, heat the remaining butter and add the apple quarters. Cook gently, turning till they are golden brown in color.
11) Transfer the apples to a heatproof dish and keep them warm in the oven that has been turned down to a temperature of 225 degrees.
12) With the help of a slotted spoon, transfer the chicken to a warmed serving dish.
11) Remove and discard the bouquet garni.
12) Through a strainer and into a saucepan, press the contents of the casserole.
13) Briskly boil the contents for about 3 minutes and then reduce the heat. Add the cream and stir well.
14) Heat through the preparation gently, taste and adjust the seasoning if required.
15) Over the warm chicken pieces, pour the sauce and serve while still piping hot. Makes a good main dish.