Sunday, 8 July 2012

Normandy Chicken tonight

I got a packet of chicken thighs I bought I while back out of the freezer. Was initially planning on bulk cooking some chicken curry but after using up all my manky veg on the super pasta bake and risotto sauce there was not much left.

This Normandy chicken recipe is one from the Good Housekeeping cookbook and I have wanted to try it for a while. It wasn't bad, but not as apple like as I thought it would be. Regardless it was still pretty tasty.

What you need
6 chicken thighs- better with skin on but mine was skinless
250ml dry cider
150ml chicken stock
10 shallots
2 apples cored and wedges
2 carrots peeled and cut chunky
2 tbsp plain flour
5 tbsp creme fresh

What to do
1. Fry the chicken in some butter until brown
2. Remove the chicken and then fry the shallots ans carrots  for 5 mins
3. Add the cider and stock and salt and pepper
4. Add the chicken back in and simmer with lid on for 20 mins
5. In a frying pan heat some butter and fry the apple until golden
6. Remove the chicken
7. Combine the creme fresh and flour into a paste and then add this into the sauce to thicken and bubble - use a whisk to do this
8. Bubble for 3-4 mins
9. Tip the chicken and apple in and give a mix.
10. Serve with rice or mash.

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