Mary Berry’s Normandy Chicken is made with chicken thigh cutlets, rindless bacon, leek, green apples, apple cider, Massel Chicken Style Liquid Stock, fresh thyme, crème fraîche, and Dijon mustard. This delicious Normandy Chicken recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Ingredients Needed
- 8 chicken thigh cutlets, skin on
- 170g (6 oz) rindless bacon rashers, coarsely chopped
- 1 leek, thinly sliced
- 2 green apples, peeled, cored, cut into wedges
- 125ml (1/2 cup) apple cider or apple juice
- 125ml (1/2 cup) Massel Chicken Style Liquid Stock
- 6 large fresh thyme sprigs
- 200ml (3/4 cup) crème fraîche
- 2 tsp Dijon mustard
- Fresh continental parsley leaves, to serve (optional)
How To Make Normandy Chicken
- Preheat the Oven: Preheat to 200°C (400°F) or 180°C (350°F) fan forced.
- Prepare Chicken: Season the chicken. In a large non-stick ovenproof frying pan over high heat, cook half the chicken, skin-side down, for 4 minutes until golden. Turn and cook for 3 minutes. Transfer to a plate and repeat with the remaining chicken.
- Cook Bacon and Leek: Drain excess fat from the pan. Add the bacon and leek, cooking for 4 minutes until the bacon is crisp. Stir in the apple and coat well.
- Add Liquids: Pour in the cider or juice, and simmer for 3 minutes until reduced. Add the stock and thyme, bringing to a simmer.
- Bake Chicken: Return the chicken, skin-side up, to the pan. Cook in the oven for 40 minutes until tender.
- Make Sauce: Transfer chicken to a plate. Add crème fraîche and mustard to the pan, whisking to combine. Place the pan over medium heat and return the chicken, simmering for 5-10 minutes until the sauce thickens.
- Serve: Sprinkle with parsley, if using.
Recipe Tips
- Use Skin-On Chicken: Keeping the skin on the chicken adds flavor and helps keep the meat moist during cooking.
- Crisp the Bacon: Make sure to cook the bacon until it’s crisp before adding the other ingredients; this adds a great texture to the dish.
- Choose Firm Apples: Opt for firm apples like Granny Smith or Braeburn, as they hold their shape well and balance the dish’s flavors.
- Don’t Rush the Simmering: Allow the cider and stock to simmer and reduce properly; this concentrates the flavors and enhances the sauce.
- Let the Chicken Rest: After baking, let the chicken rest for a few minutes before serving. This helps keep it juicy and flavorful.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Normandy Chicken cool until it reaches room temperature. Then, transfer it to an airtight container. It will keep well in the fridge for up to 3 days.
- Freeze: You can freeze Normandy Chicken in an airtight container for up to 2 months. To thaw, place it in the fridge overnight before serving.
- In The Oven: Preheat the oven to 180°C (350°F). Place the chicken in an oven-safe dish, cover it with foil, and heat for about 20-25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 135mg
- Sodium: 650mg
- Potassium: 650mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 32g
Try More Mary Berry Recipes:
- Mary Berry Chicken And Ham Pie Recipe
- Mary Berry Irish Stew
- Mary Berry Salmon With Cream Cheese
- Mary Berry Dorset Apple Cake
Mary Berry Normandy Chicken
Description
Mary Berry’s Normandy Chicken is made with chicken thigh cutlets, rindless bacon, leek, green apples, apple cider, Massel Chicken Style Liquid Stock, fresh thyme, crème fraîche, and Dijon mustard. This delicious Normandy Chicken recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Preheat to 200°C (400°F) or 180°C (350°F) fan forced.
- Prepare Chicken: Season the chicken. In a large non-stick ovenproof frying pan over high heat, cook half the chicken, skin-side down, for 4 minutes until golden. Turn and cook for 3 minutes. Transfer to a plate and repeat with the remaining chicken.
- Cook Bacon and Leek: Drain excess fat from the pan. Add the bacon and leek, cooking for 4 minutes until the bacon is crisp. Stir in the apple and coat well.
- Add Liquids: Pour in the cider or juice, and simmer for 3 minutes until reduced. Add the stock and thyme, bringing to a simmer.
- Bake Chicken: Return the chicken, skin-side up, to the pan. Cook in the oven for 40 minutes until tender.
- Make Sauce: Transfer chicken to a plate. Add crème fraîche and mustard to the pan, whisking to combine. Place the pan over medium heat and return the chicken, simmering for 5-10 minutes until the sauce thickens.
- Serve: Sprinkle with parsley, if using.
Notes
- Use Skin-On Chicken: Keeping the skin on the chicken adds flavor and helps keep the meat moist during cooking.
- Crisp the Bacon: Make sure to cook the bacon until it’s crisp before adding the other ingredients; this adds a great texture to the dish.
- Choose Firm Apples: Opt for firm apples like Granny Smith or Braeburn, as they hold their shape well and balance the dish’s flavors.
Don’t Rush the Simmering: Allow the cider and stock to simmer and reduce properly; this concentrates the flavors and enhances the sauce. - Let the Chicken Rest: After baking, let the chicken rest for a few minutes before serving. This helps keep it juicy and flavorful.
Mary Berry Normandy Chicken