Wednesday, September 21, 2011

Poulet, pomme et creme a la Normande

I have decided that this fall is going to be the Fall of The French.  I'm looking to make a bunch of delish French inspired food from classics by Julia to modern interpretations from Bourdain and from this book: "Around My French Kitchen" by Dorie Greenspan. 

This dish was very good.  Nice balanced flavor...smooth with the cream.

Chicken, Apples and Cream a la Normande

AP flour for dredging
Kosher salt and fresh ground pepper
4 skinless, boneless chicken breast halves, without tenders at room temperature (I used only two, but kept all the other ingredients the same)
1-2T unsalted butter
1-2T olive oil
1 large apple, peeled, cored and cut into 1-inch chunks
1 medium onion, finely chopped
8 mushrooms, stemmed wiped clean,thinly sliced and cut crosswise in half.
1/3c chicken stock
2T Calvados, apple jack or apple brandy
2/3c heavy cream

Put flour on a plate, add salt and pep.  Dredge chicken and shake off access.

Put a large deep skillet over medium-high heat (I used a porcelain covered cast iron pot a make stews in) and add 1T of the butter and olive oil.  When the butter is melted, place the chicken in the pan.  If the pan is small, don't crowd, make a couple of batches.  After 3 minutes flip onto the other side for 3 minutes.

If you're low on butter and oil, add more and then place in the veggies, season with S&P and cook until the new additions are glossy from the butter and oil...cook for one minute more and pour in the broth.  When the broth bubbles, reduce the heat to a slow simmer and cook for about 10 minutes or until the chicken is almost cooked through.

Turn the heat up again and add the Calvados.  Boil until almost all evaporated.  Add the cream and keep on the heat on high cook until sauce reduced by 1/4.   If you had to remove the chicken from the pan, slide them back in to coat and serve immediately.

Took me about 20-30 minutes

Mis en place for the dish

On the plate - yummie!

Happy Eating!

No comments:

Post a Comment