Description
Normandy Chicken is made with chicken, apples, leeks, cider and cream. Best served with mashed potatoes and greens.
Ingredients
Units
Scale
- 14g (1 tbsp) butter
- 8 chicken thighs, weighing around 1.2kg (3lbs)
- 3 leeks, weighing around 450g (1lb), halved lengthwise and sliced
- 3 apples, cored and sliced
- 16g (1 tbsp) wholegrain mustard
- 4 thyme sprigs
- 500ml (2 cups) cider
- 500ml (2 cups) chicken stock
- 300ml (1 1/4 cup) creme fraiche
Instructions
- Preheat the oven to 210°C / fan 190°C / gas mark 6.
- Melt the butter in a large ovenproof casserole dish then arrange the chicken thighs skin side down in a single layer.
- Fry the chicken over a high heat until the skin is golden and crispy, which should take around 10 minutes.
- Turn the pieces over and brown for 3 minutes. Remove from the pan and set aside.
- Using the same pan, lower the heat to medium, then fry the leeks, stirring constantly.
- After 5 minutes, add the apples and continue to stir fry for another 5 minutes.
- Stir in the mustard and add the thyme sprigs, then pour in the cider. Let the mixture bubble away until the liquid has reduced by half.
- Pour in the chicken stock, let it simmer again until the liquid has reduced by a third.
- Stir in the creme fraiche until everything is well incorporated.
- Nestle the chicken pieces in a single layer in the sauce.
- Transfer the casserole to the oven and cook uncovered for 25 minutes or until the chicken is fully cooked.
- Serve immediately with heaps of mash or Mousseline Potatoes. Enjoy!
Notes
- For a sharper tang to the sauce, you can add another tablespoon of wholegrain mustard.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Bake
- Cuisine: French
Keywords: normandy chicken, chicken with cider, chicken with apples, french chicken recipe, french chicken casserole, chicken dinner recipe