Chicken Normandy Recipe

Summary

MethodMain Ingredient

Ingredients

 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Chicken breast halves1 Pound, skinned (2 Breasts)
 Chicken thighs1⁄2 Pound, skinned (2 Thighs)
 Chicken drumsticks1⁄2 Pound, skinned (2 Drumsticks)
 Vegetable oil4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)
 All purpose flour2 Teaspoon
 Apple juice1 1⁄4 Cup (20 tbs)
 Calvados/Brandy1⁄4 Cup (4 tbs)
 Chopped granny smith apple1 Cup (16 tbs)
 Chopped shallots1⁄2 Cup (8 tbs)
 Bay leaf1
 Non-fat sour cream1⁄2 Cup (8 tbs)
 Margarine1 Tablespoon
 Sugar2 Tablespoon
 Granny smith apples2 , cored and each cut crosswise into 8 rings (About 1 Pound)

Nutrition Facts

Serving size: Complete recipe

Calories 2219 Calories from Fat 633

% Daily Value*

Total Fat 71 g108.9%

Saturated Fat 20.5 g102.7%

Trans Fat 0.6 g

Cholesterol 666.2 mg

Sodium 1287.2 mg53.6%

Total Carbohydrates 152 g50.6%

Dietary Fiber 14.4 g57.5%

Sugars 109.2 g

Protein 207 g413.3%

Vitamin A 42.9% Vitamin C 31.2%

Calcium 29.1% Iron 57.5%

*Based on a 2000 Calorie diet

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.
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