Chicken Saute, Normandy Style Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings10
HealthyHigh Protein
Ingredients
| 2 broiler-fryers (about 1 1/2 pounds each) | ||
| Vegetable oil | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| 2 tablespoons applejack | ||
| 1 medium-size onion, finely chopped (ft cup) | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Thyme leaf | 3/4 Teaspoon, crumbled | |
| Pepper | 1/8 Teaspoon | |
| Apple cider | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| 1 cup light cream or table cream | ||
Directions
GETTING
1.Slice chicken in pieces big eneough to serve.
MAKING
2.Take a heavy kettle or Dutch oven, heat butter or margarine in it and cook the chicken piecesuntil brown.
3.In a small saucepan, heat the applejack until bubbly.
4.Light the applejack carefully and pour over the chciken.
5.Transfer the pieces onto a heated dish.
In the kettle, put onion and celery and cook for some time.
6.Add parsley, thyme, salt, pepper na dcider to it and heat until the mixture boils.
7.Put teh chicken pieces in the kettle and cook on low flame for 45 minutes after covering.
8.Once done, take the pieces out on a heated platter.
9.In a small bowl, whisk eggs; add light cream and slowly add the cooking liquid.
10.Mix well and put the mixture in the saucepan.
11.Cook on low flame for a minute and continue stirring.
SERVING
12.Serve the chicken drizzled with sauce.
1.Slice chicken in pieces big eneough to serve.
MAKING
2.Take a heavy kettle or Dutch oven, heat butter or margarine in it and cook the chicken piecesuntil brown.
3.In a small saucepan, heat the applejack until bubbly.
4.Light the applejack carefully and pour over the chciken.
5.Transfer the pieces onto a heated dish.
In the kettle, put onion and celery and cook for some time.
6.Add parsley, thyme, salt, pepper na dcider to it and heat until the mixture boils.
7.Put teh chicken pieces in the kettle and cook on low flame for 45 minutes after covering.
8.Once done, take the pieces out on a heated platter.
9.In a small bowl, whisk eggs; add light cream and slowly add the cooking liquid.
10.Mix well and put the mixture in the saucepan.
11.Cook on low flame for a minute and continue stirring.
SERVING
12.Serve the chicken drizzled with sauce.
Chef
