Chicken Normandy

Chicken Normandy, recipe from Luscious Affair Cooking School.


Free range chicken divided into 12 pieces or
as many pieces as you like.

2 finely chopped onions

100g butter

30ml olive oil

250g mushrooms

five sprigs of thyme

100ml of calvados (apple brandy)

5 granny smith apples, cored, peeled and cut into bit size pieces

300 mls cream

METHOD
CHICKEN:
Pre heat oven to 180 C

Cut chicken or have pieces pre cut and ready

Place in a large fying pan - on a medium heat - add butter, oil. When it begins to foam, add chicken but do not crowd the pan - you may have to do two lots. Sear chicken pieces on both sides (skin down first) until golden brown.

Place apple on the bottom of a large oven proof dish (like a glass lasagna dish - with quite high sides).

Once chicken is sealed well, remove and places pieces on top of the apple in the baking dish. Put in oven.

Return to you pan - keep on a low heat and add onion, mushrooms - cook gently, stir and add thyme and *calvados and reduce by half. Add cream and allow to come to the boil.

Then pour contents of pan all over chicken and put back into the oven for another 15 to 20 minutes.

Smell that thyme! Brilliant.

Serve with crusty bread (a piece on each plate to soak up the sauce) and crispy green beans and a we had a bottle of dry white, too!

* I didn't have calvados - so just skipped that bit. One day I'll make this recipe with the calvados because it really does add extra flavour to the dish.

Enjoy!