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Week 62 Recipe

CHICKEN NORMANDY

TOOLS • Skillet • Apple corer • Knife • Cutting Board • Foil • Platter   INGREDIENTS • 4 bone-in, skin-on split chicken breast,   halved crosswise (I used chicken   thighs because I prefer them) • salt & pepper • 1 tbsp vegetable oil • 2 Granny smith apples, peeled, cored,   halved and cut into ½" wedges • 2 shallots, minced • 1/4 cup brandy • ½ cup heavy cream • 2 tsp minced fresh thyme (if using dry   Thyme, use 1 tsp) • 1 tsp Dijon mustard • 2 tsp apple cider vinegar

PREPARATION: Pat chicken dry with paper towels and season with salt & pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil. Pour off all but 2 tbsp fat from pan. Cook apples and shallots until apples begin to soften, appx 4-6 minutes. REMOVE skillet from heat, add brandy. (Note: Brandy is flammable so be sure to remove the skillet from the heat before adding it) Return to heat and simmer until slightly thickened, appx 1 minute. Add cream, any accumulated chicken juice from tented chicken, thyme, and mustard and simmer, stirring occasionally, until sauce is thickened and apples are tender, about 3 minutes. Off heat, stir in the vinegar. Season with salt & pepper. Pour apple mixture over chicken. Serve. HINTS: If you are fortunate enough to have a Nuwave Oven, you can cook the chicken in that and tent it. Remove 2 tbsp of the drippings from the pan and proceed with the sauce in a skillet.