Chicken a la Normandé
Step aside Kentucky Fried. A few tweaks make this finger-licking-good French classic waistline friendly.
- 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 brandy
- 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.
Calories: 748 Fat: 32g Carbohydrates: 53g Sodium: 1,110mg Fiber: 6g Protein: 17g Cholesterol: 77mg
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.
Calories: 233 Fat: 11g Carbohydrates: 30g Sodium: 110mg Fiber: 1g Protein: 3g Cholesterol: 70mg
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.
Calories: 230 Fat: 7g Carbohydrates: 34g Sodium: 1,310mg Fiber: 4g Protein: 10g Cholesterol: 15mg
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.