Chicken Normandy Recipe
A very yummy recipe for chicken Normandy, great served with potatoes and a salad.
4 Tablespoon butter
2 cooking apples, sliced into wedges
Flour for dredging
4 whole chicken legs
1 teaspoon Salt
1 large onion, sliced into wedges
1/2 cup brandy
2 cups apple cider
1 teaspoon dried thyme
1/2 cup heavy cream
Preheat the oven to 375°F.
Sprinkle salt over the chicken pieces and let sit for 20.
Heat half of the butter in a large, oven safe pan over medium heat.
Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt.
Set aside on paper towels to drain.
Dredge the chicken in flour and place in the hot pan, skin side down. Add the remaining butter.
Fry until golden, about 5 minutes on medium-high heat on each side.
Remove from pan and set aside.
Saute the onions, stirring occasionally, until they just being to brown, about 5 minutes.
Add the brandy to the pan. Use a wooden spoon to scrape any remaining browned bits off the bottom of the pan. Add the cider and bring to a boil.
Sprinkle in the thyme. Add a 1/8 teaspoon salt.
Arrange the chicken legs in the pan, Place in the oven and cook, for 30 minutes.
Remove the pan from the oven.
Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat.
Add the apples and boil down the sauce by half.
When the sauce reduces to the point where its a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.
To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.