Poulet Normandy Recipe
Ingredients
| 4 skinless, boneless chicken | ||
| 1/4 teaspoon salt | ||
| 1/8 teaspoon freshly ground | ||
| 1 teaspoon dried thyme brandy | ||
| Butter | 2 Tablespoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| 2 small green apples, cored and sliced | ||
Directions
1. Season chicken with salt, pepper, and 1/2 teaspoon of thyme. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning, until golden brown outside and white throughout, 10 to 12 minutes. Remove chicken from pan.
2. Add apples to pan. Cook, turning and stirring gently, until softened and pale golden, about 4 minutes. Remove from pan. Add leeks and cook, stirring often, until softened, about 5 minutes. Add cider, vinegar, Calvados, and remaining 1/2 teaspoon thyme to pan. Cook for 1 minute, stirring up browned bits from bottom of pan. Add cream and return chicken and apples to pan. Simmer 2 minutes.
3. Season sauce with additional salt and pepper to taste. Serve chicken and apples with sauce spooned on top.
2. Add apples to pan. Cook, turning and stirring gently, until softened and pale golden, about 4 minutes. Remove from pan. Add leeks and cook, stirring often, until softened, about 5 minutes. Add cider, vinegar, Calvados, and remaining 1/2 teaspoon thyme to pan. Cook for 1 minute, stirring up browned bits from bottom of pan. Add cream and return chicken and apples to pan. Simmer 2 minutes.
3. Season sauce with additional salt and pepper to taste. Serve chicken and apples with sauce spooned on top.
Chef
