Chicken Normandy

It’s apple season and what better way to enjoy the best of fall with a delicious dinner where fresh apples are the star attraction.  This meal always reminds me of my visit to the beaches of Normandy France, which at the time was beautifully covered in a light blanket of fresh snow.  So I combine a delicious and hearty meal with the coolness of fall and wonderful memories of a beautiful and important part of the world I’ve enjoyed.  I’ve listed three different ways to make the recipe, in the oven, in a pressure cooker or in a slow cooker; all three use the same ingredients and provide the same delicious, melt-in-your-mouth chicken dish, but provide the cook flexibility to meet their needs, preferences and time availability.

Chicken Normandy

A beautiful dish wherein apples, the star of the autumn season, can be presented as the star of a hearty and flavorful meal.

Course Main Course
Cuisine French
Servings 4
Author Carol Dearth

Ingredients

  • 4 tbsp butter
  • 2 chicken breasts boned, skin optional
  • 1 Granny Smith apple cut in thick slices
  • 1/4 cup onion finely diced
  • 1/2 cup hard apple cider

    or 3 ounces apple cider and 1 ounce apple brandy

  • 1/2 tsp cider vinegar
  • 1 tsp thyme
  • 1/2 cup cup heavy cream
  • white pepper
  • salt

Instructions

  1. Preheat the oven and a heatproof platter to 325°F. 

  2. Melt 2 tablespoons butter in skillet. Sauté chicken breasts in butter, do not brown. Remove chicken from pan. Place chicken in oven to  hold.

  3. Place remaining butter in skillet to melt. Add apple slices, onions, salt and thyme to skillet. Sweat the onions until they are translucent and soft. 

  4. Pour in cider, brandy if desired, and cider vinegar. Raise heat to high, and reduce mixture by one half. 

  5. Pour in cream; reduce to sauce consistency. Add chicken breasts back to skillet, heat 5 minutes more. 

  6. Sprinkle with parsley to garnish.

  7. Serve with buttered noodles sprinkled with cinnamon and sugar, and pour sparkling cider to accompany.

Pressure Cooker Method

  1. On SAUTE setting, melt butter. Add onion, thyme, and a pinch of salt. Cook 2 minutes to soften the onion. Layer the chicken, then apple slices. Season liberally with salt and white pepper. Pour the cider, brandy if using, and cider vinegar.

  2. Set to PRESSURE COOK, set timer for 10 minutes. When cooking is complete, quick release pressure. Remove chicken and apples to warmed platter; keep warm.

  3. On SAUTE setting, bring liquid to a boil. Add the cream, and cook 3 minutes, until lightly thickened. Correct seasoning. Pour over chicken and serve with parsley garnish.

Slow Cooker Method

  1. On HIGH setting, melt butter. Add onion, thyme, and a pinch of salt. Cook 2 minutes to soften the onion. Layer the chicken, then apple slices. Season liberally with salt and white pepper. Pour the cider, brandy if using, and cider vinegar. 

  2. Cook on HIGH setting for 3 to 4 hours, or LOW for 5 hours. When cooking is complete, remove chicken and apples to warmed platter; keep warm.

  3. On HIGH setting, bring liquid to a boil. Add the cream, and cook 3 minutes, until lightly thickened. Correct seasoning. Pour over chicken and serve with parsley garnish.

Recipe Notes

Serves 4, depending upon the size of the chicken breasts.

For a lower fat version, substitute stock for heavy cream, thicken with potato starch.

 

 

 


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