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  • Chicken Normandy

    Chicken Normandy

    Serves  6


    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.


    What you’ll need

    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


    How to put it together

    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!


    Nina’s Tasty Tips

    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

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