Chicken Normande Food

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CHICKEN NORMANDE WITH MASHED APPLES AND POTATOES



Chicken Normande with Mashed Apples and Potatoes image

Categories     Chicken     Fruit     Potato     Poultry     Bake     Sauté     Dinner     Casserole/Gratin     Apple     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups canned low-salt chicken broth
1 cup apple cider or apple juice
8 ounces parsnips, peeled, cut into 1/2-inch cubes
1 3/4 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
3/4 pound Golden Delicious apples (about 2 large), peeled, cored, cut into 1/2-inch cubes
5 tablespoons butter
8 skinless boneless chicken thighs, cut into 1-inch pieces
6 teaspoons minced fresh thyme
2 tablespoons all purpose flour
1 cup frozen peas, thawed
1/3 cup brandy
1/3 cup whipping cream

Steps:

  • Combine first 3 ingredients in heavy large pot and bring to boil. Reduce heat to medium, cover and simmer until parsnips are tender, about 5 minutes. Using slotted spoon, transfer parsnips to small bowl. Add potatoes and apples to same pot. Cover; simmer until very tender, about 20 minutes. Remove from heat. Using slotted spoon, transfer potatoes and apples to large bowl; add 3 tablespoons butter. Mash until almost smooth. Season with salt and pepper. Pour broth mixture from pot into medium bowl; reserve pot.
  • Sprinkle chicken with salt, pepper and 4 teaspoons thyme; dust with flour. Melt remaining 2 tablespoons butter in reserved pot over medium-high heat. Add half of chicken. Sauté until brown and cooked through, turning with tongs, about 5 minutes. Using slotted spoon, transfer sautéed chicken to 11x7x2-inch glass baking dish. Repeat with remaining chicken. Top with parsnips, remaining 2 teaspoons thyme and peas. Return broth mixture to same pot; add brandy and whipping cream. Boil over medium-high heat until sauce is reduced to 1 1/4 cups, scraping up browned bits, about 3 minutes. Season with salt and pepper. Spoon over chicken. Cover with potato-apple mixture. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
  • Preheat oven to 350°F. Bake casserole uncovered until potato topping is crusty and chicken filling is heated through, about 35 minutes (about 45 minutes if refrigerated).

ESCALOPE DE POULET à LA NORMANDE (CHICKEN NORMANDY)



Escalope de poulet à la Normande (Chicken Normandy) image

A wonderfully classic French chicken dish from the Normandy region.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner

Time 50m

Number Of Ingredients 12

4 chicken breast ((roughly 2.5 lbs))
2 Tbsp salted butter
1 onion, (diced)
8 oz button mushrooms, (sliced)
1 garlic clove, (minced)
¼ c unbleached all purpose flour
½ c chicken stock ((we prefer reduced sodium))
1 c all-natural apple cider
¼ c brandy (or apple brandy)
¼ tsp ground black pepper
¼ c heavy cream
¼ tsp salt

Steps:

  • In a large sauté pan with high sides, brown the chicken breasts over medium high heat until lightly golden on all sides. Remove the chicken from the pan and set aside on a plate.
  • Add the butter to the pan and reduce the heat to medium. Add the onions and sauté for 4-5 minutes, until golden.
  • Add the mushrooms and garlic. Sauté for 2-3 minutes, until the mushrooms are golden.
  • Remove the pan from the heat and add the flour. Mix well until the flour is moistened. Return the pan back to the heat.
  • Add the stock to de-glaze the skillet, scraping up any stuck bits.
  • Add the cider, brandy, and pepper.
  • Return the chicken to the pan, nestling them among the onions and mushrooms. Simmer, uncovered for 20 minutes, over medium low heat, until the chicken is cooked.
  • After 20 minutes, mix in the cream and the salt. Taste the sauce and adjust the salt and pepper to taste. Simmer, uncovered, for 10-20 minutes over medium low heat until the sauce has thickened to your liking.

NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE



Normandy-Style Chicken and Leeks with Creme Fraiche image

Leeks grow in abundance in Normandy, in northern France, where the alliums are celebrated for their ability to transform even the simplest dish into something spectacular. Take chicken Normande, a multi-layered main course of braised chicken, hard apple cider (another local specialty), and of course, leeks. Serve this with crusty bread. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 whole chicken (about 4 pounds), cut into 10 pieces (each breast half cut in half crosswise)
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 teaspoons olive oil
4 small leeks (white and pale-green parts only), cut crosswise into 3-inch pieces, rinsed well (about 1 pound)
1 cup good-quality hard apple cider
1 tablespoon coarsely chopped fresh thyme leaves
1/2 cup store-bought or homemade Creme Fraiche
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Season chicken all over with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
  • Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more. Use a slotted spoon to transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
  • Transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange them around the chicken. Cover to keep warm. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes.
  • Reduce heat to medium-low. Whisk in the creme fraiche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.

POULET à LA NORMANDE



Poulet à la Normande image

This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor - it's literally playing with fire, so if you'd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.

Provided by Francis Lam

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 3-4 pound chicken, cut into 8 bone-in pieces
Salt and black pepper
3 tablespoons olive oil, duck fat or chicken fat
1/2 cup Calvados or cognac
1 1/4 cups hard cider, preferably a yeasty French one
15 pearl onions, peeled (frozen is fine)
1 1/2 pounds honeycrisp apples, or any variety that doesn't melt when cooked
2 tablespoons cornstarch
5 tablespoons crème fraîche (see note)

Steps:

  • Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
  • If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
  • Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
  • Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 35 grams, Carbohydrate 37 grams, Fat 55 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1765 milligrams, Sugar 21 grams, TransFat 0 grams

CHICKEN NORMANDY



Chicken Normandy image

Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.

Provided by Elise Bauer

Categories     Dinner     Chicken     Chicken Leg     French

Time 1h40m

Yield 4

Number Of Ingredients 10

4 tablespoons butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion, peeled, sliced lengthwise (root to top) into wedges
1/2 cup (120 ml) brandy (apple brandy or Calvados if you have it)
2 cups (475 ml) apple cider (unfiltered)
1 teaspoon dried thyme
1/2 cup cream

Steps:

  • Sprinkle chicken with salt: Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature while you prep the other ingredients and sauté the apples in the next step.
  • Deglaze pan with brandy: Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan.

Nutrition Facts : Calories 513 kcal, Carbohydrate 35 g, Cholesterol 146 mg, Fiber 3 g, Protein 18 g, SaturatedFat 16 g, Sodium 315 mg, Sugar 24 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN NORMANDE



Chicken Normande image

Make and share this Chicken Normande recipe from Food.com.

Provided by SB61287

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

3 tablespoons all-purpose flour, divided
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 boneless skinless chicken breasts
3 teaspoons canola oil, divided
2 tablespoons onions, minced
2 cups apples, sliced
3/4 cup chicken stock
1/2 cup dry white wine
1 tablespoon fresh parsley, chopped

Steps:

  • Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.
  • Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add onion and sauté for 1 minute. Add apples and cook, stirring occasionally, until softened and browned, 1 to 5 minutes. Sprinkle the apples with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in stock and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce heat to low and stir in parsley. Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)



Chicken Normandy (Escalope de Poulet a la Normande) image

This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!

Provided by CeliaBC

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

Steps:

  • Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
  • Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
  • Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
  • Serve with cooked white rice.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g

CHICKEN NORMANDY



Chicken Normandy image

Good enough for company. I have served with buttered noodles on the side tossed with herbs of provence and a salad of greens with roquefort dressing.

Provided by echo echo

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (2 lb) chicken, cut up into serving pieces,skin removed
1 tablespoon oil
2 teaspoons flour
1 1/4 cups apple juice
1/4 cup calvados or 1/4 cup apple brandy
1 teaspoon oil
1 peeled chopped granny smith apple (about 1 cup)
1/2 cup chopped shallot
1 bay leaf
1/2 cup sour cream (low fat is OK)
1 tablespoon butter
2 tablespoons sugar
2 granny smith apples, cored but not peeled,sliced crosswise into thin rings

Steps:

  • Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
  • Add chicken, seal bag and shake to coat.
  • Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
  • Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
  • Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
  • Return chicken to the skillet.
  • Add apple juice mixture and bay leaf.
  • Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
  • Discard bay leaf.
  • Remove skillet from heat and stir in sour cream.
  • Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
  • Wipe the skillet clean.
  • Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
  • Arrange apple rings on platter next to chicken mixture and serve.

Nutrition Facts : Calories 586.3, Fat 34.6, SaturatedFat 12.2, Cholesterol 123.8, Sodium 283.6, Carbohydrate 41.3, Fiber 2.9, Sugar 25.6, Protein 28.4

POULET VALLéE D'AUGE



Poulet Vallée d'Auge image

A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down

Provided by Orlando Murrin

Categories     Dinner, Main course

Time 45m

Yield Serves 2, but easily halved or doubled

Number Of Ingredients 9

2 small Cox's or other crisp eating apples
40g/1½ oz butter
2 shallots , finely chopped
2 free-range boneless chicken breast fillets , with skin on (about 350g/12oz total weight)
4 tbsp Calvados or ordinary brandy
100ml/3½fl oz chicken stock
100ml/3½fl oz crème fraîche , full-fat or low-fat
squeeze of lemon juice
finely chopped fresh parsley , to serve

Steps:

  • Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
  • Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
  • Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
  • Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
  • Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
  • Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.

Nutrition Facts : Calories 687 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.97 milligram of sodium

CHICKEN NORMANDY



Chicken Normandy image

I grew up in rural Nebraska, and there I learned wholesome values and the "made-with-love" kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1 package (6 ounces) stuffing mix
1 cup water
1/2 cup butter, melted
2-1/2 cups diced cooked chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise
1 teaspoon salt
2 large eggs
1-1/2 cups whole milk
TOPPING:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

Steps:

  • In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 352 calories, Fat 24g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 958mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

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CHICKEN NORMANDY — MORE THAN GOURMET
Web In a large skillet, melt the butter over medium heat. Increase the heat to medium-high and add the chicken to the pan. Sauté, turning once, untll the chicken is golden brown all …
From morethangourmet.com


CHICKEN NORMANDE RECIPE | EAT YOUR BOOKS
Web Chicken Normande from Classic: Delicious, No-Fuss Recipes from Mary’s New BBC Series (page 89) by Mary Berry. Shopping List; Ingredients; Notes (0) Reviews (0) Calvados …
From eatyourbooks.com


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