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