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Poulet Normandy

Web20.Chickens's picture
Ingredients
  Skinless boneless chicken 4
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Dried thyme 1 Teaspoon
  Brandy 1 Teaspoon
  Butter 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Green apple 2 Small
Directions

1. Season chicken with salt, pepper, and 1/2 teaspoon of thyme. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning, until golden brown outside and white throughout, 10 to 12 minutes. Remove chicken from pan.
2. Add apples to pan. Cook, turning and stirring gently, until softened and pale golden, about 4 minutes. Remove from pan. Add leeks and cook, stirring often, until softened, about 5 minutes. Add cider, vinegar, Calvados, and remaining 1/2 teaspoon thyme to pan. Cook for 1 minute, stirring up browned bits from bottom of pan. Add cream and return chicken and apples to pan. Simmer 2 minutes.
3. Season sauce with additional salt and pepper to taste. Serve chicken and apples with sauce spooned on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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