Delia Smith Normandy Chicken

Delia Smith’s Normandy Chicken is made with chicken thigh cutlets, bacon rashers, leek, green apples, apple cider or juice, chicken stock, thyme, crème fraîche, and Dijon mustard. This delicious Normandy Chicken recipe creates a hearty dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 4 people.

Delia Smith Normandy Chicken Ingredients

• 8 chicken thigh cutlets, skin on
• 170g (6 oz) bacon rashers, chopped
• 1 leek, sliced
• 2 green apples, peeled, cored, and cut into wedges
• 125ml (1/2 cup) apple cider or apple juice
• 125ml (1/2 cup) chicken stock
• 6 fresh thyme sprigs
• 200ml (7 fl oz) crème fraîche
• 2 tsp Dijon mustard
• Fresh parsley leaves, for garnish (optional)

How To Make Delia Smith Normandy Chicken

1. Preheat the oven to 200°C (180°C fan)/400°F. Season the chicken. Heat a large ovenproof frying pan over high heat. Cook half the chicken, skin-side down, for 4 minutes or until golden. Turn and cook for 3 minutes. Transfer to a plate. Repeat with the remaining chicken.
2. Drain the fat from the pan. Return the pan to the heat. Add the bacon and leek and cook, stirring occasionally, for 4 minutes until the bacon is crispy. Add the apple and stir. Add the cider or juice and simmer for 3 minutes until reduced. Add the stock and thyme. Bring to a simmer.
3. Return the chicken, skin-side up, to the pan. Put in the oven and cook for 40 minutes or until tender.
4. Transfer the chicken to a plate. Add the crème fraîche and mustard to the pan and whisk. Heat the pan over medium heat, then return the chicken. Simmer for 5-10 minutes until the sauce thickens. Garnish with parsley, if desired.

Recipe Tips

• Use a big pan: Make sure your pan is large enough so the chicken fits without crowding. This helps the chicken cook evenly and get crispy.
• Sear the chicken well: Cook the chicken skin-side down until it’s golden and crispy. This adds great flavor and texture.
• Reduce the cider or juice: Let the cider or juice cook down a bit before adding the stock. This makes the sauce taste richer.
• Check the sauce thickness: If the sauce is too runny after adding the crème fraîche, let it cook a bit longer to thicken up.
• Add parsley for garnish: Fresh parsley adds color and a fresh taste. Don’t skip it, as it makes the dish look and taste better.

What To Serve With Normandy Chicken?

This creamy Normandy Chicken pairs well with mashed potatoes, roasted vegetables, rice, or crusty bread. It can also be served alongside green beans, a simple salad, buttered noodles, or steamed broccoli for a tasty dinner.

How To Store Leftovers Normandy Chicken?

• Refrigerate: Let the leftover Normandy Chicken cool to room temperature. Put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Cool the Normandy Chicken completely. Place it in an airtight container or freezer bag and freeze for up to 3 months. To thaw, transfer it to the fridge for 24 hours before reheating.

How To Reheat Leftovers Normandy Chicken?

• In The Oven: Preheat your oven to 180°C (350°F). Place the chicken in an ovenproof dish and cover it with foil. Heat for about 20-25 minutes or until hot.
• In The Microwave: Place the chicken in a microwave-safe dish and cover it with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, stirring halfway through, until hot.
• On the Stove: Place the chicken in a pan over medium heat. Stir occasionally until heated through, about 5-7 minutes.

Delia Smith Normandy Chicken Nutrition Facts

• Calories: 340
• Total Fat: 23g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 880mg
• Potassium: 700mg
• Total Carbohydrate: 14g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 24g

Try More Delia Smith Recipes:

• Delia Pork And Apricot Casserole
• Delia Smith Salmon Lasagne
• Delia Smith Vinaigrette Dressing
• Delia Smith Roasted Potatoes