Cooking Tips & Hints
                 Week 62 Featured Recipe
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CHICKEN NORMANDY
(click for printable version of this recipe)
 
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 " wedges
2 shallots, minced
1/4 cup brandy
cup heavy cream
2 tsp minced fresh thyme (if using dry
  Thyme, use 1 tsp)
1 tsp Dijon mustard
2 tsp apple cider vinegar

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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.
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