There are so many ways of cooking chicken, whole or jointed, but there is always room for one more. This is a favourite of mine. I think of it mostly as a Spring dish, just because the flavours are fresh and it goes so well with young green veg and the first jerseys. But at this time of year, when everything is so dull and comfort food is essential, it has its place too. It is nice enough to serve as posh too.
Normandy Chicken for 4
4 portions free range chicken - these could be joints you have taken from a whole bird (the most economical as you get at least 8) or thighs or a mixture
2 oz butter
1 1/2 lbs apples - I use Bramleys but you could be French and use Golden Delicious
1/4 pt double cream
2 tbs dry cider
2 tbs lemon juice
1/2 tsp cinammon - I don't put this in but it was in the original recipe
Normandy Chicken for 4
4 portions free range chicken - these could be joints you have taken from a whole bird (the most economical as you get at least 8) or thighs or a mixture
2 oz butter
1 1/2 lbs apples - I use Bramleys but you could be French and use Golden Delicious
1/4 pt double cream
2 tbs dry cider
2 tbs lemon juice
1/2 tsp cinammon - I don't put this in but it was in the original recipe
- Brown the chicken carefully in 1 oz butter and season with S&P
- Add 1 oz butter to same pan and fry the slices of apple just until they start to brown. If you are using Bramleys, add a little sprinkle of sugar now. It takes the sourness off without you losing the flavour. Sweet apples don't need it but they have less flavour too.
- Put half the apples on the bottom of a casserole dish, then the chicken, then the rest of the apples on top.
- Miz the rest of the ingredients, season the mixture and pour over it all. It won't seem much liquid but that is fine.
- Cover and cook in a low oven for 1 hour.
- Taste and adjust your seasoning before serving - perhaps in January with jacket potatoes and buttered carrots.
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