Poulet à la Normande

Google+ Pinterest LinkedIn Tumblr +
A French classic: tender, golden chicken in a rich cider and tarragon sauce. Serve with rice and sautéed mushrooms.
1 chicken, skin on, cut into 6 pieces
Salt and freshly ground black pepper
20g butter
1 tablespoon olive oil
2 shallots, peeled and finely chopped
100ml dry cider
3 sprigs of tarragon
2 tablespoons creme fraiche
2 apples, peeled and cut into quarters (optional)
1. Season the chicken with salt and black pepper.
2. Melt the butter and olive oil in a large heavy casserole or saucepan. Brown the chicken in batches until golden on both sides. Set aside. Add the shallots to the pan and fry gently for a few minutes until softened (add more butter and oil if you need to).
2. Add the cider to the casserole and use a wooden spoon to remove the fond from the bottom of the pan. Return the chicken to the pan, placing it skin-side up, add the tarragon and cook for 20 minutes over a low-to-medium heat or until the chicken is almost cooked through. Add the creme fraiche and apples (if using) and stir gently. Cook for another 10 minutes until the chicken is fully cooked and the apples are soft but holding their shape.

Comments are closed.