Chicken à la Normande (Print Version)
# Ingredients:
01 -
2 pounds chicken thighs and legs.
02 -
1 tablespoon olive oil.
03 -
4 shallots, diced.
04 -
1 celery rib, diced.
05 -
4-5 thyme sprigs.
06 -
2 cloves garlic, minced.
07 -
4 ounces bacon lardons.
08 -
2 tablespoons brandy.
09 -
2 tablespoons flour.
10 -
1/3 cup chicken stock.
11 -
1½ cups hard dry cider.
12 -
2 apples, wedged.
13 -
½ cup heavy cream.
# Instructions:
01 -
Heat oven to 350°F. Pat chicken dry, salt all over.
02 -
Brown chicken in oil until golden. Remove and set aside.
03 -
Render bacon until crisp. Remove to plate with chicken.
04 -
Cook vegetables with thyme. Add brandy, flour, stock and cider.
05 -
Return meat to pan. Cover and bake 30 minutes, then uncovered 30 minutes.
06 -
Fry apples separately. Add cream, cook 20 more minutes. Stir in apples.
# Notes:
01 -
Use dry hard cider, not sweet.
02 -
Watch apples carefully as they burn quickly.