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Chicken Normandy


After reading Judy's and Wendy's Slow Talk posts about "Somerset Chicken" and "Normandy Chicken", both cooked with apples, I decided it was the perfect dish for Sunday evening's dinner, as we had been to the apple farms of Oak Glen that morning.

I looked at several recipes for "Chicken Normandy", and liked Emeril's addition of bacon. I had 4 slices of pancetta to use up, and a PILE of apples. So, why not add an Italian ingredient to this French classic dish? Alas, I had no Calvados OR hard cider, but I had unfiltered cider and brandy. Time to improvise!

4 sliced pancetta, chopped
4 chicken thighs
flour for dredging
1/2 a large yellow onion, thinly sliced
2 large apples, cored, peeled and sliced (I used honey snap)
1/2 c. brandy
1 c. apple cider
1/3 c. cream
4 T unsalted butter, cut in pieces
1 T. chopped fresh thyme

I diced and cooked the pancetta, and removed it from the pan. Then I dredged the chicken thighs in flour, salt and pepper, and browned them well on each side. Remember, thighs take longer to cook than breasts! I removed the chicken from the pan. I cooked the onions for 4 min., then added the brandy, and reduced it by half. I added the cider and reduced it again. Add apples and cook for a couple of minutes. Add the cream and simmer. Add the butter a little at a time, until you have a rich, thick sauce. Return chicken to pan and finish cooking through. Add thyme. When chicken is done, serve with apples and sauce, and sprinkle crisp pancetta on top.


Comments (1)

Barb Cabot:

OMG You drive me crazy (in a good way) with these pictures. You are such a great, inventive cook. Thank you for your descriptions (cooking thighs longer than breasts and for always putting in times like cook for 4 minutes). These details I appreciate. You inspire me to try all these things. Thanks once again.

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