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Chicken Normandy

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Ingredients
  Chicken 3 1⁄2 Pound
  Oil 4 Tablespoon
  Onion 1 , peeled
  Celery stalks 2 , sliced
  Apples 2 Large, peeled, cored, sliced
  Flour 2 Tablespoon
  Chicken bouillon/Water 1 1⁄2 Cup (24 tbs)
  Thyme 1 Pinch
  Marjoram 1 Pinch
  Grated cheese 2 Tablespoon
  Boiled rice 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Joint chicken into small pieces; season with salt and pepper.
Heat 3 tablespoons oil in pan.
Add pieces of chicken (a few at a time); brown well.
Remove pieces as they are browned.
Put onion, celery, and apples into remaining oil; cook until onion is tender.
Add 1 tablespoon oil.
Stir in flour; mix well.
Gradually add bouillon; stir until boiling.
Return chicken to sauce.
Add thyme, marjoram, and a little seasoning.
Cover; simmer until chicken is tender.
Adjust the seasoning to taste.
Stir in cheese

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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