Hairy Bikers Normandy Chicken is made with chicken leg quarters, apples, butter, onion, garlic, dry and fresh thyme, brandy, apple cider, heavy cream, and Dijon mustard. It serves 6 and takes about 1 hour and 15 minutes to prepare and cook, resulting in a rich, flavorful dish.
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𧥠Why You’ll Love This Normandy Chicken Recipe:
- Rich Flavors: Combining chicken with apples, brandy, and cream creates a rich, complex taste that’s both comforting and sophisticated.
- Perfect Balance: The sweetness of the apples and apple cider beautifully balances the savory depth of the chicken and the tanginess of the Dijon mustard, providing a perfectly balanced dish.
- Hearty Meal: This dish is incredibly satisfying, with protein-rich chicken, a creamy sauce, and the added fruit serving as a built-in side. It’s a complete meal that’s sure to satisfy.
- Culinary Skills: Making this recipe allows you to practice and showcase various cooking techniques, such as searing, sautéing, and oven-braising, enhancing your culinary skills.
â What Is Hairy Bikers Normandy Chicken Recipe?
Hairy Bikers Normandy Chicken combines chicken leg quarters, apples, and onions cooked in a flavorful sauce of brandy, apple cider, heavy cream, and Dijon mustard. It’s a hearty dish that serves 6, taking about 1 hour and 15 minutes to prepare.
đ Hairy Bikers Normandy Chicken Ingredients
- 2 tbsp Butter unsalted, to fry apples
- 2 whole Apples peeled, cored, sliced
- 4 Whole Chicken Leg Quarters
- pinch of Salt to season each chicken leg
- 2 tbsp Butter unsalted, to sear the chicken legs
- 1 Yellow Onion medium size, sliced
- 1 clove Garlic minced
- 1 teaspoon Dry Thyme
- 1/2 cup Brandy (ideally Apple Brandy)
- 2 cups Apple Cider (Claudy Apple Juice)
- 1/2 cup Heavy Cream
- 1 tbsp Dijon Mustard
- 2 springs Fresh Thyme chopped
- Salt & Pepper to taste
đČ How To Make Hairy Bikers Normandy Chicken
- Apples should be peeled, cut in half, their seeds taken out, and then sliced. Put 2 tablespoons of butter in the pan and heat it up.
- Add the apples in a single layer and fry them, flipping them a few times, until they are golden brown. After the apple slices are cooked on both sides, take them out and set them aside for 5 to 7 minutes.
- Add two more tablespoons of butter to the same pan. Season the chicken on both sides with salt and pepper and sprinkle it with flour.
- For 5 to 7 minutes on each side, sear the chicken in a hot pan until the skin is golden brown and crispy. After that, take the chicken out of the pan and set it away.
- Warm the oven up to 375oF. Put cut onions in the same pan. Set the onions on medium heat and cook them for 5 to 7 minutes. Then add the garlic and dry thyme and cook for one more minute.
- Add brandy to the pan and cook until about half of it is gone. Then add apple cider (cloudy apple juicer) and cook for another 5 minutes.
- Place the chicken back in the pan with the skin facing up. Cover the pan and move it to a hot oven. Put the chicken in the oven for 30 minutes. Use heavy-duty oven mitts to carefully take the pan out of the oven.
- Place the chicken on a plate and finish the sauce. First add the heavy cream. Then add the Dijon mustard and mix it well. Put it in the oven for five minutes or until the sauce gets thick.
- Put the chicken, fried apples, and fresh herbs back in the pan to soak up some of the sauce.
- On each plate, put some sauce and onions. Make sure there is enough sauce to dunk the apples in. Serve with a chicken leg on top of the sauce. Have fun!
đ Recipe Tips:
- Properly Prep Your Apples: Ensure your apples are evenly sliced to promote uniform cooking. Browning them in butter not only enhances their flavor but also adds a subtle sweetness to the dish.
- Sear the Chicken Well: Achieving a golden, crispy skin on the chicken is crucial for texture and flavor. Don’t rush this step; ensure the chicken is well-seasoned and the skin is seared to perfection.
- Balance the Flavors: The apple cider should be slightly tart to balance the creaminess of the sauce. Taste your cider and adjust the seasoning of the dish accordingly.
- Thicken the Sauce: Allow the sauce to thicken after adding the cream and mustard. It should coat the back of a spoon. If it’s too thin, let it simmer a bit longer.
- Oven Temperature: Ensure your oven is preheated to the correct temperature before baking the chicken. Consistent oven heat is vital for even cooking.
- Rest the Chicken: After baking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring the meat is juicy and tender.
đ What To Serve With Normandy Chicken?
Serve Normandy Chicken with creamy mashed potatoes, steamed green beans, roasted carrots, or a crisp green salad for a heartier meal, consider adding crusty bread to soak up the delicious sauce, or a side of rice pilaf for a complete, satisfying dinner.
đ How To Store Leftovers Normandy Chicken?
- Refrigerator: Place leftover Normandy Chicken in an airtight container and refrigerate for up to 3 days.
- Freezer: For longer storage, freeze the chicken in a freezer-safe container or heavy-duty freezer bag for up to 3 months label with the date to keep track of freshness.
đ„” How To Reheat Reheat Leftovers Normandy Chicken?
- On The Oven: Preheat to 350°F place your Leftovers Normandy Chicken in a covered dish add a splash of water and heat it for 20-25 minutes.
- In The Microwave: Put Leftovers Normandy Chicken in a dish cover it add a bit of water and microwave on medium for 3-5 minutes, stirring halfway.
FAQ’S
Can I use chicken breasts instead of leg quarters in Normandy Chicken?
Yes, you can use chicken breasts instead of leg quarters for a leaner option adjust the cooking time accordingly, as breasts cook faster than leg quarters. To prevent drying out, consider cooking them to an internal temperature of 165°F (74°C).
What type of apples should I use in Normandy Chicken?
For cooking, it’s best to use firm apples that hold their shape and offer a balance of sweet and tart flavors. Varieties like Granny Smith, Braeburn, or Honeycrisp work well in this dish.
How can I thicken the sauce of Normandy Chicken?
If the sauce is too thin after cooking, you can thicken it by simmering it on the stove until reduced to the desired consistency, a slurry made from cornstarch and water can be stirred in and cooked for a few minutes to thicken the sauce.
Can I make Normandy Chicken in advance?
Yes, this dish can be prepared in advance and stored in the refrigerator for up to 3 days the flavors often meld and improve with time, making it a great make-ahead option for entertaining.
Can I use a slow cooker for Normandy Chicken?
While not traditional, a slow cooker can be used to prepare Normandy Chicken brown the chicken and sauté the onions before adding them to the slow cooker with the rest of the ingredients, except for the cream and mustard. Cook on low for 6-8 hours.
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Hairy Bikers Normandy Chicken Nutrition Fact
Amount Per Serving
- Calories: 660 kcal
- Carbohydrates: 18 g
- Protein: 25 g
- Fat: 47 g
- Saturated Fat: 21 g
- Cholesterol: 213 mg
- Sodium: 273 mg
- Potassium: 478 mg
- Fiber: 1 g
- Sugar: 13 g
- Vitamin A: 929 IU
- Vitamin C: 4 mg
- Calcium: 47 mg
- Iron: 1 mg
Hairy Bikers Normandy Chicken
Description
Hairy Bikers Normandy Chicken is made with chicken leg quarters, apples, butter, onion, garlic, dry and fresh thyme, brandy, apple cider, heavy cream, and Dijon mustard. It serves 6 and takes about 1 hour and 15 minutes to prepare and cook, resulting in a rich, flavorful dish.
Ingredients
Instructions
- Apples should be peeled, cut in half, their seeds taken out, and then sliced. Put 2 tablespoons of butter in the pan and heat it up.
- Add the apples in a single layer and fry them, flipping them a few times, until they are golden brown. After the apple slices are cooked on both sides, take them out and set them aside for 5 to 7 minutes.
- Add two more tablespoons of butter to the same pan. Season the chicken on both sides with salt and pepper and sprinkle it with flour.
- For 5 to 7 minutes on each side, sear the chicken in a hot pan until the skin is golden brown and crispy. After that, take the chicken out of the pan and set it away.
- Warm the oven up to 375oF. Put cut onions in the same pan. Set the onions on medium heat and cook them for 5 to 7 minutes. Then add the garlic and dry thyme and cook for one more minute.
- Add brandy to the pan and cook until about half of it is gone. Then add apple cider (cloudy apple juicer) and cook for another 5 minutes.
- Place the chicken back in the pan with the skin facing up. Cover the pan and move it to a hot oven. Put the chicken in the oven for 30 minutes. Use heavy-duty oven mitts to carefully take the pan out of the oven.
- Place the chicken on a plate and finish the sauce. First add the heavy cream. Then add the Dijon mustard and mix it well. Put it in the oven for five minutes or until the sauce gets thick.
- Put the chicken, fried apples, and fresh herbs back in the pan to soak up some of the sauce.
- On each plate, put some sauce and onions. Make sure there is enough sauce to dunk the apples in. Serve with a chicken leg on top of the sauce. Have fun!
Notes
- Properly Prep Your Apples: Ensure your apples are evenly sliced to promote uniform cooking. Browning them in butter not only enhances their flavor but also adds a subtle sweetness to the dish.
- Sear the Chicken Well: Achieving a golden, crispy skin on the chicken is crucial for texture and flavor. Don’t rush this step; ensure the chicken is well-seasoned and the skin is seared to perfection.
- Balance the Flavors: The apple cider should be slightly tart to balance the creaminess of the sauce. Taste your cider and adjust the seasoning of the dish accordingly.
- Thicken the Sauce: Allow the sauce to thicken after adding the cream and mustard. It should coat the back of a spoon. If it’s too thin, let it simmer a bit longer.
- Oven Temperature: Ensure your oven is preheated to the correct temperature before baking the chicken. Consistent oven heat is vital for even cooking.
- Rest the Chicken: After baking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring the meat is juicy and tender.