Why is this recipe called Chicken Normandy you may ask … well it is because Normandy (a part of France) is a significant cider-producing region, and also produces calvados, a distilled cider or apple brandy. This recipe uses 500ml of dry cider which combined with all the other herbs and ingredients results in a wonderful taste 😋 C’est magnifique 😊
6 chicken legs
200g bacon lardons
2 onions, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 tbsp plain flour
500ml dry cider
150ml chicken stock
2 sprigs thyme
1 bay leaf
150ml crème fraîche
1. Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a large casserole with a lid. Season the chicken legs and fry in batches on all sides until golden and crisp, then remove. Add the bacon lardons and fry until some of the fat has been released, then add the onions and celery. Cook until translucent, then add the garlic and fry for another minute before mixing in the flour. Add the cider and let it bubble for a minute before adding the stock, thyme and bay leaf. Bring back to a simmer, season well, and add the chicken legs. Cover with a lid or foil, transfer to the oven for 40 minutes, then remove the chicken and keep warm.
2. Stir the crème fraîche into the sauce and return to the hob to bubble and thicken, then add back the chicken. To freeze, cool completely, divide into portions and freeze, covered. To reheat, defrost in the fridge overnight then reheat in the oven for 30 minutes at 180C/fan 160C/gas 4 until piping hot. Serve with lower carb mashed swede/rutabaga or green beans,(although some readers may prefer potatoes or pasta).
Make a batch of this comforting, freezer-friendly chicken dish. If you’re feeling fruity, fry cored apple wedges in a knob of butter until golden, then stir through before reheating.
Nutrition per serving
Fat 34.6g Carbs 9.2g Protein 32.3g
All the best Jan