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Chicken Normandy
Chicken Normandy | Recipe
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Chicken Normandy | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
90 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Persons
  • 2 tbsp
    Meat & Roast Seasoning
    For the perfect Sunday roast £3.99 £66.50/kg Incl. 0% Tax, excl. shipping
  • 1
    whole chicken (about 1.3 kg)󠀲󠀢󠀣󠀣󠀦󠀳
  • 1 tbsp
    clarified butter󠀲󠀢󠀣󠀣󠀨󠀳
  • 1
    shallot, diced󠀲󠀢󠀣󠀣󠀩󠀳
  • 2 cloves
    garlic, chopped󠀲󠀢󠀣󠀤󠀠󠀳
  • 150 g
    mushrooms, halved󠀲󠀢󠀣󠀤󠀡󠀳
  • 5 tbsp
    Calvados󠀲󠀢󠀣󠀤󠀢󠀳
  • 100 ml
    cider󠀲󠀢󠀣󠀤󠀣󠀳
  • 1 tsp
    chicken stock󠀲󠀢󠀣󠀤󠀤󠀳 powder
  • 3 tbsp
    crème fraiche󠀲󠀢󠀣󠀤󠀥󠀳
  • 1 kg
    apples󠀲󠀢󠀣󠀤󠀦󠀳
  • 1
    lemon, juice󠀲󠀢󠀣󠀤󠀧󠀳d
  • 1 tbsp
    butter󠀲󠀢󠀣󠀤󠀨󠀳

1
󠀰Wash the chicken and pat dry.󠀲󠀢󠀣󠀥󠀠󠀳󠀰 Cut into 8 pieces – 2 legs, 2 wings, 2 breast pieces and 2 back pieces.󠀲󠀢󠀣󠀥󠀡󠀳󠀰 Season with the Meat & Roast Seasoning.󠀲󠀢󠀣󠀥󠀢󠀳


2
󠀰Heat the clarified butter in a casserole dish.󠀲󠀢󠀣󠀥󠀣󠀳󠀰 Brown the chicken pieces on all sides, then remove.󠀲󠀢󠀣󠀥󠀤󠀳󠀰 Fry the shallots, garlic and mushrooms in the remaining butter.󠀲󠀢󠀣󠀥󠀥󠀳󠀰 Add the browned chicken pieces.󠀲󠀢󠀣󠀥󠀦󠀳󠀰 Light 3 tbsp Calvados in a ladle, pour over the chicken and flambé briefly.󠀲󠀢󠀣󠀥󠀧󠀳


3
󠀰Deglaze with the cider and 250 ml water, stir in the chicken stock powder and allow everything to reduce slightly.󠀲󠀢󠀣󠀥󠀨󠀳󠀰 Finally, stir in the crème fraiche.󠀲󠀢󠀣󠀥󠀩󠀳󠀰 Cover and simmer over a medium heat for about 50 minutes.󠀲󠀢󠀣󠀦󠀠󠀳󠀰 Remove the chicken breasts after about 30 minutes if necessary.󠀲󠀢󠀣󠀦󠀡󠀳


4
󠀰Peel, quarter and core the apples and sprinkle with lemon juice.󠀲󠀢󠀣󠀦󠀢󠀳󠀰 Fry in the butter until golden brown and drizzle with 2 tbsp Calvados.󠀲󠀢󠀣󠀦󠀣󠀳󠀰 Add the apples to the pot (along with the chicken breasts), simmer briefly and season to taste.󠀲󠀢󠀣󠀦󠀤󠀳


Tip: 󠀰Serve with baguette or mashed potatoes.󠀲󠀢󠀣󠀦󠀥󠀳

Nutritional information: (Per person)

Calories
671
kcal

Carbohydrates
37
g

Protein
81
g

Fat
17
g

Method

1
󠀰Wash the chicken and pat dry.󠀲󠀢󠀣󠀥󠀠󠀳󠀰 Cut into 8 pieces – 2 legs, 2 wings, 2 breast pieces and 2 back pieces.󠀲󠀢󠀣󠀥󠀡󠀳󠀰 Season with the Meat & Roast Seasoning.󠀲󠀢󠀣󠀥󠀢󠀳


2
󠀰Heat the clarified butter in a casserole dish.󠀲󠀢󠀣󠀥󠀣󠀳󠀰 Brown the chicken pieces on all sides, then remove.󠀲󠀢󠀣󠀥󠀤󠀳󠀰 Fry the shallots, garlic and mushrooms in the remaining butter.󠀲󠀢󠀣󠀥󠀥󠀳󠀰 Add the browned chicken pieces.󠀲󠀢󠀣󠀥󠀦󠀳󠀰 Light 3 tbsp Calvados in a ladle, pour over the chicken and flambé briefly.󠀲󠀢󠀣󠀥󠀧󠀳


3
󠀰Deglaze with the cider and 250 ml water, stir in the chicken stock powder and allow everything to reduce slightly.󠀲󠀢󠀣󠀥󠀨󠀳󠀰 Finally, stir in the crème fraiche.󠀲󠀢󠀣󠀥󠀩󠀳󠀰 Cover and simmer over a medium heat for about 50 minutes.󠀲󠀢󠀣󠀦󠀠󠀳󠀰 Remove the chicken breasts after about 30 minutes if necessary.󠀲󠀢󠀣󠀦󠀡󠀳


4
󠀰Peel, quarter and core the apples and sprinkle with lemon juice.󠀲󠀢󠀣󠀦󠀢󠀳󠀰 Fry in the butter until golden brown and drizzle with 2 tbsp Calvados.󠀲󠀢󠀣󠀦󠀣󠀳󠀰 Add the apples to the pot (along with the chicken breasts), simmer briefly and season to taste.󠀲󠀢󠀣󠀦󠀤󠀳


Tip: 󠀰Serve with baguette or mashed potatoes.󠀲󠀢󠀣󠀦󠀥󠀳

Nutritional information: (Per person)

Calories
671
kcal

Carbohydrates
37
g

Protein
81
g

Fat
17
g

Chicken Normandy

Savour the rich and comforting flavours of chicken Normandy, a perfect dish for the colder months. This recipe features succulent bone-in chicken bathed in a creamy apple cider sauce, with a hint of our unique Meat & Roast Seasoning blend. It’s a harmonious mix of rustic charm and sophisticated taste. Ideal for a cosy family dinner or a festive gathering, this chicken Normandy recipe is not just a meal; it’s a warm embrace on a chilly winter evening. 

 

More winter recipes

Explore our winter recipe collection, a haven of classic British and international dishes perfect for the season. From hearty beef stew and leek and potato soup to indulgent vegetarian roasts, our recipes cater to a wide array of palates. With each recipe, you will bring warmth and joy to your table during the colder months. Try beloved classic comfort food and new favourites, all enhanced with our specially designed spice blends.

Ingredients

Persons
  • 2 tbsp
    Meat & Roast Seasoning
    For the perfect Sunday roast £3.99 £66.50/kg Incl. 0% Tax, excl. shipping
  • 1
    whole chicken (about 1.3 kg)󠀲󠀢󠀣󠀣󠀦󠀳
  • 1 tbsp
    clarified butter󠀲󠀢󠀣󠀣󠀨󠀳
  • 1
    shallot, diced󠀲󠀢󠀣󠀣󠀩󠀳
  • 2 cloves
    garlic, chopped󠀲󠀢󠀣󠀤󠀠󠀳
  • 150 g
    mushrooms, halved󠀲󠀢󠀣󠀤󠀡󠀳
  • 5 tbsp
    Calvados󠀲󠀢󠀣󠀤󠀢󠀳
  • 100 ml
    cider󠀲󠀢󠀣󠀤󠀣󠀳
  • 1 tsp
    chicken stock󠀲󠀢󠀣󠀤󠀤󠀳 powder
  • 3 tbsp
    crème fraiche󠀲󠀢󠀣󠀤󠀥󠀳
  • 1 kg
    apples󠀲󠀢󠀣󠀤󠀦󠀳
  • 1
    lemon, juice󠀲󠀢󠀣󠀤󠀧󠀳d
  • 1 tbsp
    butter󠀲󠀢󠀣󠀤󠀨󠀳
Recipe

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