Chicken a la Normandé

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Step aside Kentucky Fried. A few tweaks make this finger-licking-good French classic waistline friendly.

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normande recipe

Chicken a la Normandé

Step aside Kentucky Fried. A few tweaks make this finger-licking-good French classic waistline friendly.
Course: Entree
Keyword: chicken a la normade, colvados
Calories: 748kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 748kcal | Carbohydrates: 53g | Protein: 17g | Fat: 32g | Cholesterol: 77mg | Sodium: 1100mg | Fiber: 6g
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