Poulet a la Normande (Normandy Chicken)

This dish from the Normandy, in northern France, is a real crowd pleaser & can be made quickly with little effort. The apples bring a sweetness that blends with the creamy sauce just perfectly. Enjoy with chips or mashed potatoes.

4-6 Servings

Ingredients:

1 kg chicken thighs

1 onion, finely chopped

2 sweet apples, cored & sliced into 8 pieces

5 cloves of garlic, unpeeled & left whole

20gr butter

10cl Calvados

50cl chicken stock

40cl cream

S&P

Instructions:

Melt half the butter in a pan on medium heat & add 1 tbsp olive oil.

Season the chicken then add to the pan & brown on all sides.

Set chicken aside in a casserole dish & add the remaining butter, onions & garlic to the pan.

Simmer on low heat 3 minutes then add the apples & simmer a further 3 minutes.

Pour over the Calvados & flambé for 10-20 seconds. If the flames do not go out on their own, cover the pan with a lid to put it out.

Pour in the stock, mix well & add the contents of the pan to the casserole dish, with the chicken.

Simmer on low heat with a lid on for 30 minutes.

Add the cream & simmer uncovered a further 15-20 minutes to thicken the sauce.