Chicken Normandy

I saw this recipe in a recent issue of Good Housekeeping magazine and I’ve made it twice. My finished dish looks darker than the image in the magazine, but I think that’s because of the cider I used.

Pancetta and celery might have been scarce in the Lockdown larder, but The Brainy One was coerced happy to donate his cider for the good of the family. 🙂

Ingredients:

1 tbsp olive oil

4 chicken legs (I used breasts)

1 onion, finely sliced

2 celery sticks, finely sliced

75g pancetta lardons

2 garlic cloves, crushed

2 tbsp plain flour

500 ml of cider (the suggested brand is Cornish Orchards, but I used Magners because that’s what we happened to have)

150 ml chicken stock

2 red-skimmed apples, cored and cut into 8 wedges (I put mine through the corer)

150g crème fraîche

Large handful of parsley, roughly chopped (I didn’t have any)

Method:

Heat 1/2 tbsp oil in a large casserole dish (that has a lid) over medium-high heat. Brown chicken all over. Remove to a plate. Reduce heat to medium and add the onion, celery and pancetta; cook for 10 minutes, until veg has softened. Stir in the garlic; cook for 1 minute.

Stir in the flour, making sure everything is coated. Stir in the cider, stock and some seasoning to taste. bring to the boil, then return chicken to the casserole dish, cover with the lid and simmer gently for 30 minutes, until the sauce has thickened and the chicken is cooked through.

Just before your chicken is due to be ready, heat remaining oil in a large frying pan over a medium-high heat. Fry apple wedges, turning occasionally, until golden brown and tender, about 5 minutes.

Stir crème fraîche into the casserole dish and check seasoning. Top with the apples and sprinkle over the parsley.

Serve with green veg and new potatoes. Drink any leftover cider.

The Brainy One paid me the biggest compliment when he said that it reminded him of the Chicken Normandy he’d eaten when we were in Bayeux last October.


As Monday is a Bank Holiday here in the UK, the next scheduled post will appear on Tuesday, 26 May.

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