This Normandy Chicken recipe is made with chicken legs, bacon lardons, onions, celery, garlic, flour, cider, chicken stock, thyme, bay leaf, and crème fraîche. Preparation takes around 15 minutes with a total cook time of 75 minutes. It serves 6 people.
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🧡 Why You’ll Love This Normandy Chicken Recipe:
- Rich Flavor: The combination of bacon, cider, and herbs creates a savory, robust taste that’s irresistible.
- Easy Preparation: With simple ingredients and straightforward steps, anyone can master this recipe with ease.
- Crowd-Pleaser: Perfect for gatherings or family dinners, it’s a dish that never fails to impress guests.
- Comfort Food: Warm and comforting, Normandy Chicken offers a hearty meal that satisfies the soul.
❓ What Is Delia Smith Normandy Chicken Recipe?
Delia Smith’s Normandy Chicken is a classic French dish made with chicken, bacon, onions, cider, and crème fraîche. It’s known for its tender texture and creamy, savory taste. The name originates from the Normandy region in France, renowned for its culinary traditions.
🍗 Delia Smith Normandy Chicken Ingredients
- olive oil
- 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
🍲 How To Make Delia Smith Normandy Chicken
- Preheat the oven to 180C/fan 160C/gas 4. In a large lidded casserole, heat 2 tablespoons oil. Season chicken legs and cook in batches until golden and crisp, then remove.Add the bacon lardons and sauté until some fat is produced, then add the onions and celery.
- Cook till transparent, then add garlic and cook for another minute before adding flour.
- Add the cider and let it bubble for a minute before adding stock, thyme, and bay leaf. Return to a simmer, season, and add chicken legs.
- Cover with foil or a lid, bake for 40 minutes, then remove the chicken and keep warm.
- add crème fraîche to the sauce and let it thicken on the stove before adding the chicken back in. Cool, divide, and cover to freeze.
- After refrigerating overnight, reheat in the oven for 30 minutes at 180C/fan 160C/gas 4 until boiling hot. Serve with spaghetti or mashed potatoes.
💭 Recipe Tips:
- Ensure chicken legs are fully browned before adding other ingredients to develop rich flavor.
- Use low-sodium chicken stock to control saltiness; adjust seasoning accordingly.
- Substitute turkey bacon for a leaner option without compromising taste.
- Maintain a gentle simmer during cooking to prevent sauce from curdling.
- Experiment with different herbs like parsley or rosemary for added depth of flavor.
🍝 What To Serve With Normandy Chicken?
Serve Normandy Chicken with crusty French bread to soak up the flavorful sauce pair it with a side of creamy mashed potatoes or buttered noodles for a comforting and satisfying meal add a crisp green salad for freshness and balance.
🎚 How To Store Leftovers Normandy Chicken?
- In The Fridge. To store Leftovers Normandy Chicken, refrigerate it in an airtight container for up to 3 days.
- In The Freezer. To freeze place Leftovers Normandy Chicken in a freezer-safe container or bag, removing excess air Label and freeze for up to 3 months.
🥵 How To Reheat Leftovers Normandy Chicken?
- In The Microwave: Place Leftovers Normandy Chicken in a microwave-safe dish, cover, and reheat in 4-6 minuteS intervals until heated through.
- In The Oven: Preheat oven to 350°F, place Leftovers Normandy Chicken in a baking dish, cover with foil, and bake for 15-20 minutes.
FAQ’S
How Do I Prevent The Chicken From Becoming Dry During Cooking?
To prevent chicken from drying out during cooking, ensure not to overcook it. Use a meat thermometer to check for an internal temperature of 165°F (74°C), and baste chicken with the sauce periodically for moisture.
Is It Possible To Make Normandy Chicken In Advance And Reheat It Later?
Yes, you can make Normandy Chicken in advance and reheat it later Store it in the refrigerator in an airtight container for up to 3 days, then reheat thoroughly in the microwave, oven, or stovetop before serving.
How Do I Know When The Chicken Is Fully Cooked?
Chicken is fully cooked when its internal temperature reaches 165°F (74°C) as measured with a meat thermometer. Additionally, the juices should run clear, and there should be no pinkness in the meat.
Can I Substitute Cider With Apple Juice In Normandy Chicken?
Yes, you can substitute cider with apple juice in Normandy Chicken for a sweeter flavor. However, note that it may alter the taste slightly, so adjust other seasonings accordingly to maintain the desired balance.
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Delia Smith Normandy Chicken Nutrition Fact
- Calories: 503 kcal
- fat: 34.6g
- saturates: 13.8g
- carbs: 9.2g
- fibre: 1.5g
- protein: 32.3g
- salt: 1.2g
Delia Smith Normandy Chicken
Description
This Normandy Chicken recipe is made with chicken legs, bacon lardons, onions, celery, garlic, flour, cider, chicken stock, thyme, bay leaf, and crème fraîche. Preparation takes around 15 minutes with a total cook time of 75 minutes. It serves 6 people.
Ingredients
Instructions
- Preheat the oven to 180C/fan 160C/gas 4. In a large lidded casserole, heat 2 tablespoons oil. Season chicken legs and cook in batches until golden and crisp, then remove.Add the bacon lardons and sauté until some fat is produced, then add the onions and celery.
- Cook till transparent, then add garlic and cook for another minute before adding flour.
- Add the cider and let it bubble for a minute before adding stock, thyme, and bay leaf.
- Return to a simmer, season, and add chicken legs.
- Cover with foil or a lid, bake for 40 minutes, then remove the chicken and keep warm.
- add crème fraîche to the sauce and let it thicken on the stove before adding the chicken back in. Cool, divide, and cover to freeze.
- After refrigerating overnight, reheat in the oven for 30 minutes at 180C/fan 160C/gas 4 until boiling hot. Serve with spaghetti or mashed potatoes.
Notes
Use dry cider for authentic flavor; sweet cider alters taste.
Avoid overcooking chicken; check for doneness with thermometer.
Substitute crème fraîche with sour cream if unavailable.
Adjust thickness by reducing sauce or adding more crème fraîche.
Balance spiciness by adjusting amount of garlic and thyme.