Chicken a la Normandé
Step aside Kentucky Fried. A few tweaks make this finger-licking-good French classic waistline friendly.
Chicken a la Normandé
- 1 3 1/2 pound chicken, cut into 8 bone-in pieces
- 5 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 onions, diced
- 2 carrots, diced
- 3 sprigs thyme
- 1 bay leaf
- 1/2 cup Calvados
- 1 cup apple cider
- 1 cup chicken stock
- 30 pearl onions, soaked and peeled
- 3 Fuji apples, peeled, cored and cut into wedges
- 1 cup Greek yogurt
- Season the chicken with salt and pepper. In a large, heavy saucepan, melt 2 tablespoons of butter with olive oil over medium-high heat. Add the chicken skin-side down. Brown on all sides. Transfer to a plate.
- Pour off most of the fat from the pan. Add the diced onions, carrots, thyme and bay leaf, and cook until the onions are translucent, about 5 minutes. Add the Calvados, warm
slightly, and then remove the pan from the heat, stand back and ignite it with a kitchen torch to burn off the alcohol. Once the flames die, return it to the stove, add the cider, scraping up any brown bits. Bring to a boil and reduce by half. Add the stock and return the chicken to the pan. Simmer, covered, for 20 minutes. Transfer the breast pieces to a bowl. Cook the legs and thighs for 10 more
minutes and add to the bowl. Keep warm.
- Melt 2 tablespoons butter in a large skillet. Add the pearl onions and a pinch of salt, cover and cook over medium heat for 10 minutes. Uncover, add 1 tablespoon butter, and increase heat to medium-high. Place the apples in the center of the pan. Sear on each side for 10 to 15
minutes, until caramelized.
- Strain the Calvados sauce and return it to the pan. Add the juices from the chicken. Whisk in the yogurt. Simmer until the sauce coats the back of a spoon. Season. Add the chicken pieces and warm through.
Granny Smith Clafouti
Swap the traditional black cherries for tart apples and serve this as a breakfast or dessert.
- 3 eggs
- 1 cup low-fat milk
- 10 tablespoons unsalted butter, divided
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1 cup plus 2 teaspoons sugar, divided
- 1/2 teaspoon salt
- 4 Granny Smith apples, peeled and sliced
- 2–3 tablespoons brandy
- Ground cinnamon
- Preheat oven to 400°. Put eggs, milk, 6 tablespoons of butter, vanilla, flour, sugar and salt into a blender; blend until smooth, and set aside. Set a greased, 10-inch pie plate in the oven to heat.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add apples, ½ cup of sugar and brandy, and cook until apples are glazed and warm, about 5 minutes.
- Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices; then pour remaining batter over apples. Sprinkle remaining sugar and a little cinnamon over batter and bake until clafouti is golden and set in the center, 25–30 minutes. Drizzle with warmed reserved apple juices.
Curried Apple Soup
For those days when the mercury drops, this hearty soup will keep you warm and cozy.
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 2 teaspoons freshly grated ginger
- 1 1/2 tablespoons curry powder
- 2 Jonagold apples, peeled, cored, and cut into 1-inch pieces
- 1 small russet potato, peeled and cut into 1-inch pieces
- 1 teaspoon coarse salt, plus more for seasoning
- 3 3/4 cups homemade or low-sodium canned chicken stock
- 1/2 cup milk
- Freshly ground pepper
- Yogurt, for garnish
- Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
- Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth. Return soup to pan; stir in milk, and season with salt and pepper. Place over medium heat until soup is just
heated through; do not let it boil. Divide soup among serving bowls, and garnish with a dollop of yogurt.
Pair it with a Chimayo Cocktail!
Combine 1/4 ounce lemon juice
1 1/4 ounces premium tequila
1 1/2 ounces fresh apple cider
1/4 ounces crème de casis
1/4 cup ice in a cocktail shaker
Shake all ingredients vigorously. Strain into a rocks glass. Garnish with Rome apple wedge.