Chicken Normandy Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 chicken breast halves (about 1 pound), skinned | ||
| 2 chicken thighs (about 1/2 pound), skinned | ||
| 2 chicken drumsticks (about 1/2 pound), skinned | ||
| 1 tablespoon plus | ||
| Vegetable oil | 1 Teaspoon, divided | |
| All purpose flour | 2 Teaspoon | |
| Apple Juice | 1 1/4 Cup (16 tbs) | |
| 1/4 cup Calvados or brandy | ||
| Granny smith apple | 1 Cup (16 tbs), chopped | |
| Shallots | 1/2 Cup (16 tbs), chopped | |
| Bay Leaf | 1 | |
| 1/2 cup nonfat sour cream | ||
| Margarine | 1 Tablespoon | |
| Sugar | 2 Tablespoon | |
| 2 Granny Smith apples (about 1 pound), cored and each cut crosswise into 8 rings | ||
Directions
Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag.
Add chicken; seal bag, and shake well to coat chicken.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until hot.
Add chicken, and cook 5 minutes on each side or until browned.
Remove chicken from skillet; set aside.
Place 2 teaspoons flour in a small bowl.
Gradually add apple juice and apple brandy, stirring with a wire whisk until blended.
Set apple juice mixture aside.
Heat remaining 1 teaspoon oil in skillet over medium heat.
Add chopped apple and shallots; saute 5 minutes or until tender.
Return chicken to skillet.
Add apple juice mixture and bay leaf, and bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until chicken is done, stirring occasionally.
Discard bay leaf.
Remove from heat; stir in sour cream.
Remove chicken mixture from skillet, and place on a serving platter; set aside, and keep warm.
Wipe skillet dry with paper towels.
Melt margarine in skillet over medium heat.
Add sugar and apple rings; saute 5 minutes or until lightly browned.
Add chicken; seal bag, and shake well to coat chicken.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until hot.
Add chicken, and cook 5 minutes on each side or until browned.
Remove chicken from skillet; set aside.
Place 2 teaspoons flour in a small bowl.
Gradually add apple juice and apple brandy, stirring with a wire whisk until blended.
Set apple juice mixture aside.
Heat remaining 1 teaspoon oil in skillet over medium heat.
Add chopped apple and shallots; saute 5 minutes or until tender.
Return chicken to skillet.
Add apple juice mixture and bay leaf, and bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until chicken is done, stirring occasionally.
Discard bay leaf.
Remove from heat; stir in sour cream.
Remove chicken mixture from skillet, and place on a serving platter; set aside, and keep warm.
Wipe skillet dry with paper towels.
Melt margarine in skillet over medium heat.
Add sugar and apple rings; saute 5 minutes or until lightly browned.
Chef
