Poulet A La Normande Recipes

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POULET à LA NORMANDE

This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor - it's literally playing with fire, so if you'd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.

Provided by Francis Lam

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 9



Poulet à la Normande image

Steps:

  • Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
  • If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
  • Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
  • Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 35 grams, Carbohydrate 37 grams, Fat 55 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1765 milligrams, Sugar 21 grams, TransFat 0 grams

1 3-4 pound chicken, cut into 8 bone-in pieces
Salt and black pepper
3 tablespoons olive oil, duck fat or chicken fat
1/2 cup Calvados or cognac
1 1/4 cups hard cider, preferably a yeasty French one
15 pearl onions, peeled (frozen is fine)
1 1/2 pounds honeycrisp apples, or any variety that doesn't melt when cooked
2 tablespoons cornstarch
5 tablespoons crème fraîche (see note)

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!

Provided by CeliaBC

Time 40m

Yield 4

Number Of Ingredients 8



Chicken Normandy (Escalope de Poulet a la Normande) image

Steps:

  • Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
  • Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
  • Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
  • Serve with cooked white rice.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

POULET DE NORMANDY

This is another recipe that I got out of our local electric cooperative magazine. This needs to be made up the night before you intend to serve it. It calls for refrigerating overnight. Good comfort food!!! Cook time does NOT include the refrigerate time.

Provided by Jellyqueen

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12



Poulet de Normandy image

Steps:

  • Combine stuffing mix, butter and broth and set aside.
  • Mix onions, celery, mayonnaise and salt.
  • Add mayonnaise mixture to stuffing mix and mix well.
  • Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish.
  • Spread chicken over this layer then top with the remaining stuffing mix.
  • Beat eggs in milk and pour over all.
  • Refrigerate overnight.
  • Take out 2 hours before serving and spread with the mushroom soup.
  • Preheat oven to 325 F.
  • Bake uncovered for 40-45 minutes.
  • Sprinkle with cheese and bake an additional 10 minutes.

1 (16 ounce) package herb seasoned stuffing mix
1/2 cup softened butter
1 1/2 cups hot chicken broth
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup mayonnaise
1/4 teaspoon salt
2 1/2 cups cooked chicken, diced
2 eggs
1 1/2 cups milk
1 (14 ounce) can cream of mushroom soup
1 cup grated cheddar cheese

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