This delicious Mary Berry Normandy chicken is prepared using chicken legs, bacon lardons, onions, celery, and garlic. This savory Normandy chicken recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.
Mary Berry 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 Mary Berry Normandy Chicken
- Prepare the oven and chicken: Preheat the oven to 180C/fan 160C/gas 4. In a large casserole, heat 2 tablespoons of olive oil over medium heat. Season the chicken legs with salt and pepper, then fry them until golden on all sides. Remove the chicken and set aside.
- Cook the vegetables and bacon: In the same casserole, add the bacon lardons, chopped onions, celery sticks, and crushed garlic. Cook over medium heat until the onions are translucent and the bacon is slightly crispy.
- Thicken the sauce: Stir in 1 tablespoon of plain flour until the vegetables and bacon are well-coated. Gradually pour in the dry cider and chicken stock, stirring continuously. Add the thyme sprigs and bay leaf, bringing the mixture to a simmer.
- Bake the chicken: Return the chicken legs to the casserole. Cover and place in the oven to cook for 40 minutes, or until the chicken is tender and fully cooked.
- Final touches: Remove the casserole from the oven. Stir in the crème fraîche and continue to cook on the stove over low heat for an additional 10 minutes to thicken the sauce. Adjust seasoning to taste.
- Serve: Discard the bay leaf and thyme sprigs before serving. Serve the Normandy chicken hot, accompanied by mashed potatoes or pasta, as preferred.
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Recipe Tips
- Optimize chicken preparation: Pat the chicken dry before seasoning to ensure the skin crisps up beautifully when browned.
- Maximize flavor with bacon: Choose thick-cut bacon lardons for a deeper, smokier flavor in the dish.
- Enhance the aromatic base: Allow onions, celery, and garlic to cook until they start to caramelize, bringing out their natural sweetness.
- Balance the sauce’s acidity: If the cider makes the sauce too tart, stir in a teaspoon of brown sugar to mellow the flavors.
What To Serve With Normandy Chicken
Serve your hearty Normandy Chicken with roasted Brussels sprouts, caramelized carrot coins, herbed couscous, sautéed green beans, and a crisp apple salad.
You can also pair it with sweet potato mash, parsnip puree, or a simple arugula and walnut salad.
How To Store Normandy Chicken
To Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the chicken is submerged in the sauce to maintain moisture and flavor.
To Freeze: Freezing is not recommended for this dish as the crème fraîche in the sauce may separate and become grainy when thawed.
How To Reheat Normandy Chicken
In The Oven: Place the leftovers in a baking dish, cover with foil, and reheat at 350°F for 20-25 minutes, or until heated through; sprinkle with fresh thyme for added aroma.
In The Microwave: Transfer a serving to a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through for even warming.
In The Air Fryer: Reheat at 300°F for 10-12 minutes in an air fryer basket, covered with foil to prevent drying; this method helps regain a bit of the initial crispiness.
Frequently Asked Questions
Can I use chicken breasts instead of legs for this recipe?
Yes, you can substitute chicken breasts for legs, but adjust cooking times as breasts cook faster. To prevent drying out, keep an eye on the moisture level and reduce oven time accordingly.
Is it possible to make this dish alcohol-free?
To make this dish without alcohol, replace the dry cider with apple cider vinegar diluted with water. Use a ratio of one part vinegar to three parts water to mimic the tanginess of cider.
What can I do if the sauce is too thin?
If the sauce is too thin after cooking, remove the chicken and boil the sauce on the stovetop. Simmer until it reduces to your desired thickness, then reintegrate the chicken.
Mary Berry Normandy Chicken Nutrition Facts
Amount Per Serving
- Calories: 503kcal
- fat: 34.6g
- saturates: 13.8g
- carbs: 9.2g
- fibre: 1.5g
- protein: 32.3g
- salt: 1.2g
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Mary Berry Normandy Chicken
Description
This delicious Mary Berry Normandy chicken is prepared using chicken legs, bacon lardons, onions, celery, and garlic. This savory Normandy chicken recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the oven and chicken: Preheat the oven to 180C/fan 160C/gas 4. In a large casserole, heat 2 tablespoons of olive oil over medium heat. Season the chicken legs with salt and pepper, then fry them until golden on all sides. Remove the chicken and set aside.
- Cook the vegetables and bacon: In the same casserole, add the bacon lardons, chopped onions, celery sticks, and crushed garlic. Cook over medium heat until the onions are translucent and the bacon is slightly crispy.
- Thicken the sauce: Stir in 1 tablespoon of plain flour until the vegetables and bacon are well-coated. Gradually pour in the dry cider and chicken stock, stirring continuously. Add the thyme sprigs and bay leaf, bringing the mixture to a simmer.
- Bake the chicken: Return the chicken legs to the casserole. Cover and place in the oven to cook for 40 minutes, or until the chicken is tender and fully cooked.
- Final touches: Remove the casserole from the oven. Stir in the crème fraîche and continue to cook on the stove over low heat for an additional 10 minutes to thicken the sauce. Adjust seasoning to taste.
- Serve: Discard the bay leaf and thyme sprigs before serving. Serve the Normandy chicken hot, accompanied by mashed potatoes or pasta, as preferred.