Poulet à la Normande

It takes about 10 minutes to prepare, followed by 20 minutes of cooking.

Serves 2 to 3 people

It is an easy dish to prepare.

Background

This is a classic Norman dish. The region has very little wine growing and is instead dominated by cider and apple orchards. They also use apples to make Calvados, which is apple brandy, yet if you cannot find any Calvados then any brandy is adequate. The region is also famous for cheese, yet this productivity expands into all dairy, with excellent butter and milk. Heavy cream is used in many traditional dishes here.

Poulet à la Normande

Ingredients

A dash of olive oil or butter as you prefer

4 boneless chicken thighs, with or without the skin

1 onion, 2 apples of any variety to hand, and a few garlic cloves

A few baby tomatoes

A tablespoon of wholegrain mustard

80ml of heavy cream

A bottle of apple cider, extra points if its Norman

A shot of Calvados

Some fresh sage or parsley

Poulet à la Normande

How to Cook

1. Heat the butter or oil in a pan and fry the chicken. Getting the chicken a beautiful golden brown can be helped by rubbing them with flour before frying. Use a medium heat and sprinkle them with some salt and pepper while frying. Once browned remove from the pan to a side plate.

2. Slice the apples into small to medium wedges, and fine chop the garlic and onion.

3. Add the apples to the pan and fry for a minute. Then add the onions and fry until softened, then add the garlic just for the last minute until all are soft and golden.

4. Add in the shot of brandy and simmer for a minute so it absorbs.

5. Return the chicken to the pan and pour in enough cider to cover about two thirds of the chicken. Bring to the boil, then reduce to a simmer.

6. Add the tomatoes, and simmer for 5 or 6 minutes then add the cream, mustard and herbs and simmer for another 5 or 6 minutes until all is cooked through.

7. Serve with a few uncooked apple wedges and fresh sage or parsley.

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Wine Pairing

It is very rare for me to say this, but this meal is best served with cider! If pushed to choose a wine, I would say Pinot noir or Pinot meunier for reds, or Chardonnay for whites.