Chicken Normandy is a delicious and healthy chicken recipe. This is a wonderful dinner party recipe as well because it presents beautifully and can be made mostly before guests arrive.
A Large Saute Pan with Lid
An Apple Corer
A Sharp Knife
Measuring Cups & Spoons Kitchen Tongs
A Wooden Spoon or Spatula
A Small Bowl
1 5-LB Organic Chicken, Cut Into Pieces
1 LB Granny Smith Apples, Cored & Sliced Thinly
1/2 Cup Shallots, Sliced
1 Large Onion, Sliced
1/4 Tsp Cinnamon
1/8 Tsp White Pepper
1 1/2 Cup Unfiltered Organic Apple Juice, Split
1/2 Cup Brandy
2 Tbsp Dijon
1 Tsp Arrowroot
1 Tsp Sea Salt
Split Fresh Ground Pepper To Personal Taste
3 Tbsp Grapeseed Oil
1) Preheat the oven to 375 degrees Fahrenheit. Salt and pepper the chicken pieces on the exposed side. Preheat the pan over medium heat. You will know that the pan is ready when you place your hand about one inch above the pan’s surface and you feel heat radiating from it. Add the oil; swirl it around the pan. Add the chicken to the pan seasoned side down. Salt and pepper the exposed side; allow the chicken to brown for about 10 minutes. You will know that the chicken is ready to turn when it easily releases from the pan; turn it and brown the other side.
2) Transfer the chicken to a plate. Drain off the excess fat from the pan leaving 3 tablespoons. Saute the sliced onions and shallots until lightly browned; add the spices and stir them throughout. Deglaze the pan with the brandy, scraping the bottom of the pan with a wooden spoon. Add about a cup of the apple juice, reserving the rest. Transfer the chicken back into the pan skin side up; pour the juices that have accumulated in the bottom of the plate into the pan as well. Place the pan in the center of the preheated oven for about 30 minutes.
3) Chop the tarragon; set it aside. In a small bowl, whisk together the reserved apple juice, the dijon and the arrowroot; set it aside.
4) Transfer the chicken from the oven to the stove. Transfer the chicken to a plate; add the apples to the pan. Over medium heat, cook the apples until bubbling. Stir in the thickener; transfer the chicken back into the pan to heat it through. Sprinkle the tarragon over the chicken. To plate the dish: place a piece of chicken on a dinner plate, spoon some of the apples and sauce on top.
5) Serve and enjoy!
Try this recipe with pastured pork or lamb – it’s equally as delicious!
• 554 Calories
• 32 grams of Protein
• 23 grams of Total Carbohydrates
• 15 grams of Sugar
• 3 grams of Fiber
• 32 grams of Total Fat
• 8 grams of Saturated Fat
• 0 grams of Trans Fat
• 126 mg of Cholesterol
• 543 mg of Sodium
• 58% RDA Niacin
• 36% RDA Selenium
• 35% RDA Vitamin B6
• 28% RDA Phosphorus
• 23% RDA Sodium
• 17% RDA Pantothenic Acid
• 16% RDA Potassium
• 16% RDA Vitamin C
• 16% RDA Zinc
• 14% RDA Riboflavin
• 13% RDA Vitamin E
• 12% RDA Magnesium
• 12% RDA Manganese
• 11% RDA Iron
• 10% RDA Thiamin
• Glycemic load: 6
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
