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How To make Chicken Normande with Apples and Cream
4 Skinless, boneless chicken
-breasts Salt & pepper 3 tb Butter
2 Shallots, chopped
1 Clove of garlic, finely
-chopped 1/2 c Dry blush wine
1/4 ts Dried thyme
2 Tart-sweet apples, peeled,
-cored & diced 1/2 c Heavy cream
1 c Shredded mozzarella
Season chicken with salt and pepper. In a large frying pan, melt butter over medium heat. Add shallots and garlic, and saute just til soft. Add chicken and saute about 5 minutes per side, until lightly browned. Add wine & thyme. Cover and simmer 10 minutes. Add apples. Simmer additional 10 minutes. Preheat broiler. Transfer apples and chicken to a casserole dish. Add cream to liquid remaining in frying pan; stir constantly til mixture just comes to a boil. Pour over chicken, sprinkle with cheese and broil til cheese is melted and bubbly. (adapted from 365 Ways to Cook Chicken) * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA
How To make Chicken Normande with Apples and Cream's Videos
French Chicken Casserole - Normandy Inspired, Creamy Cider & Apple recipe
Cream, cider, apple, bacon and whisky are the smells which give a good slap around the face as you take this one out of the oven.
You could almost forget that there was chicken in there, and just tear off some chunks of baguette and slurp around like a person possessed.
I could pile on with the hyperbole, right here, but as I don't cook anything that I am not deliriously in love with, you should take it as read that it is great.
Ingredients:
cider - 400ml (a strong dry one, if you can find it)
bacon - two slices of smoked back
skin on chicken - plenty
whisky - a drunken splash
cream - 250ml (double is better)
chicken stock - 1/2 litre
flour - two tablespoons
apple
carrot
celery - two stalks
garlic - four cloves
thyme - fresh is you can get it
shallots - 5 small
Pork chop Normandy style: served with an apple flavored cream sauce (ready in 30 minute)
Get a taste of regional France with these pork chop cooked in a Normandy style. easy to make and perfect if you are short on time. Get the recipe:
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????????INGREDIENTS????????
4 pork chop or pork cutlets
150 ml apple cider (beverage)
100 ml pure cream (heavy cream)
1 or 2 teaspoons calvados (optional)
4 apples (golden delicious or similar) Peeled, cored and finely sliced
20 gram butter (to cook the chops)
1 teaspoon grapeseed or sunflower oil ( to cook the chops)
30 grams butter to (cook the apples)
salt and pepper to season.
Cooking Time for the chops may vary depending on the thickness of the cuts you buy.
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)
Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe:
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????????INGREDIENTS????????
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
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IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
A recipe that celebrates chicken and tarragon (poulet a l'estragon)
This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called poulet a l'estragon (chicken in tarragon sauce). Get the recipe:
best served with rice, pasta or potatoes.
Wine pairing: Drink the wine you used for the chicken sauce
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????????INGREDIENTS????????
1 medium size chicken (cut into 6 pieces)
50 ml of cognac
200 ml (0.8 cups) of dry white wine ( I used a Loire valley sauvignon blanc)
200 ml (0.8 cups) brown chicken stock
200 ml (0.8 cups) cream (heavy whipping cream)
1 carrot (cut in medium size cubes)
1 branch of celery (cut in medium size cubes)
1 large shallot (cut in medium size cubes)
1 good bunch of fresh tarragon. ( at least to have 4 tablespoons of chopped tarragon leaves and all the stokes)
Salt and pepper to season the chicken
2 tablespoons plain flour ( to dust the chicken)
2 tablespoon of oil to sear the chicken.
1 tablespoon of butter to cook the garnish.
GET THE WRITTEN RECIPE:
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Chicken Normandy: Add Apples to Chicken
Chicken Normandy: Add Apples to Chicken. Part of the series: Chicken Normandy Recipe. When cutting apples for chicken Normandy, cut them thick so they will not disintegrate in the wine mixture. Add apples to chicken Normandy with rice and sauteed vegetables by following tips from a professional chef in this free video on culinary arts. Read more:
Normandy Chicken or Chicken with Cider and Apples.
Normandy Chicken or Chicken with Cider and Apples,now this really is a must have meal it has it all it's tasty easy to cook and cheap go on treat yourself you won't be disappointed.........
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