Chicken Normandy
 
 
Ingredients
  • Butter, unsalted- 4 tbsp
  • Fuji apples or jonagold - 2, cut into thin wedges ( don't use red delicious apples, it would be very sweet)
  • Chicken leg-thigh pieces- 4 ( use skin-on or skinless chicken)
  • All purpose flour- enough to coat the chicken
  • Salt- to taste
  • Ground pepper- ½ tsp
  • Onions- 1, cut thin lengthwise
  • Apple cider vinegar or use apple cider- 1½ cups
  • Thyme, fresh or dried- 1 stalk or 2 tsp
  • Cream- ½ cup
Instructions
  1. Use bone-in chicken pieces like legs or thigh-leg pieces.
  2. Season the chicken with salt and ground pepper, let rest for 15 minutes.
  3. Preheat oven to 375 F.
  4. Place a large oven proof pan over medium heat, add 2 tbsp of butter to the pan.
  5. Add the apple slices, saute them till it turns tender and light golden in color.
  6. Season the apples with salt, keep aside on a paper towel to drain.
  7. Add the remaining 2 tbsp of butter to the pan,
  8. Coat the chicken with flour, place the chicken on the pan and fry till chicken turns golden in color.
  9. Remove the chicken from the pan and keep aside.
  10. To the same pan, add the onions and cook by stirring occasionally till it turns golden brown.
  11. Add the apple cider vinegar and let it come to a boil.
  12. Add the thyme to the pan.
  13. Season with little salt.
  14. Place the browned chicken into the cider vinegar.
  15. Place the pan with the chicken in the oven and cook uncovered for 30 minutes.
  16. If you cooked the chicken not in an oven proof pan, transfer the chicken along with the apple cider vinegar to a oven proof dish.
  17. After 30 minutes, remove the pan from the oven. The pan is very hot so wear oven gloves while removing the pan from the oven.
  18. Remove the cooked chicken from the pan, keep aside.
  19. Place the pan with the liquid in it over stovetop in high heat.
  20. Add the cooked apples, cook the sauce till it reduces by half.
  21. When the sauce thickens, add the cream, combine well, cook for a few seconds.
  22. Have a taste and add more salt if needed.
  23. While serving, place the chicken on a plate, top with apples and pour the sauce over it.
  24. I served this with polenta and potato salad.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chicken-normandy/