Mary Berry Normandy Chicken

Mary Berry Normandy Chicken

Mary Berry’s Normandy Chicken is a hearty dish made with chicken legs, bacon lardons, onions, celery, garlic, flour, dry cider, chicken stock, thyme, bay leaf, and crème fraîche. This recipe takes 90 minutes to prepare and serves 6 people

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💗 What You’ll Gain from Making This Recipe:

  • Rich flavors: Melds bacon, cider, and herbs for a savory sensation.
  • Easy prep: Simple steps, yielding a gourmet-worthy dish.
  • Crowd-pleaser: Serves six with a comforting, indulgent meal.
  • Versatile: Adaptable for various occasions, a go-to favorite.

❓ What Is Mary Berry Normandy Chicken Recipe?

Mary Berry’s Normandy Chicken is a flavorful dish crafted with chicken, bacon, cider, and aromatic herbs. It boasts a creamy texture and rich, savory taste with a hint of sweetness from the cider. Named after the Normandy region in France, it embodies the essence of French culinary influence.

Mary Berry Normandy Chicken
Mary Berry Normandy Chicken

🍗 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

🍲 Instructions For Mary Berry Normandy Chicken

  1. Preheat the oven to 180C/fan 160C/gas 4.
  2. Heat 2 tbsp oil in a large casserole.
  3. Season and fry the chicken until golden, then remove.
  4. Fry the bacon, onions, celery, and garlic.
  5. Mix in the flour, then add the cider, stock, thyme, and bay leaf.
  6. Add the chicken, cover, and cook in the oven for 40 minutes.
  7. Stir in the crème fraîche and thicken the sauce. Add back the chicken.
  8. Serve with mashed potatoes or pasta.

💭 Recipe Tips

  • Use dry cider, not sweet varieties, for an authentic taste.
  • Brown chicken well for depth; don’t rush the process.
  • Maintain a simmer; avoid a rapid boil to prevent toughness.
  • Ensure proper seasoning; balance the flavors delicately.
  • Substitute crème fraîche with heavy cream if needed for a similar richness.
Mary Berry Normandy Chicken
Mary Berry Normandy Chicken

🥗 What To Serve With Normandy Chicken?

Pair with crusty bread or potatoes to soak up the flavorful sauce add a side of green beans or a crisp salad for a balanced, satisfying meal. For more Chicken Normandy side dish ideas check this collection What To Serve With Chicken Normandy.

🎚 How To Store Leftovers Normandy Chicken?

  • In The Fridge. Store Leftovers Normandy Chicken in a sealed container in the fridge for up to 3 days.
  • In The Freezer. Freeze Leftovers Normandy Chicken in airtight containers for 2-3 months.

🥵 How To Reheat Leftover Normandy Chicken?

  • Microwave Reheating: Place leftover Normandy Chicken in a microwave-safe dish cover with a lid or plastic wrap microwave on medium power for 2-3 minutes.
  • Oven Reheating: Preheat oven to 350°F (175°C). Transfer Normandy Chicken to an oven-safe dish cover with aluminum foil bake for 10-15 minutes.

FAQs

How Do I Prevent The Sauce In Normandy Chicken From Curdling?

To prevent sauce in Normandy Chicken from curdling use low heat, avoid boiling. Gradually mix warm sauce into cream, then add back. Stir gently and constantly while cooking.

How Do I Ensure The Chicken Is Cooked Perfectly In Normandy Chicken?

For perfectly cooked Normandy Chicken use a meat thermometer chicken should reach 165°F (75°C) internally. Cook evenly on medium heat. Avoid overcooking to maintain juiciness and tenderness.

How Do I Thicken The Sauce In Normandy Chicken?

To thicken Normandy Chicken sauce dissolve cornstarch or flour in water. Gradually add mixture to sauce, stirring constantly. Simmer until desired thickness. Adjust seasoning as needed.

Can I Make Normandy Chicken In A Slow Cooker?

Yes, you can make Normandy Chicken in a slow cooker brown chicken first, add ingredients, cook on low for 6-8 hours. Add cream last to avoid curdling.

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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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  1. Mary Makes it Easy Cookbook
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Mary Berry Normandy Chicken

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 15 minutesRest time: minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:503 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s Normandy Chicken is a hearty dish made with chicken legs, bacon lardons, onions, celery, garlic, flour, dry cider, chicken stock, thyme, bay leaf, and crème fraîche. This recipe takes 90 minutes to prepare and serves 6 people

Ingredients

Instructions

  1. Preheat the oven to 180C/fan 160C/gas 4.
  2. Heat 2 tbsp oil in a large casserole.
  3. Season and fry the chicken until golden, then remove.
  4. Fry the bacon, onions, celery, and garlic.
  5. Mix in the flour, then add the cider, stock, thyme, and bay leaf.
  6. Add the chicken, cover, and cook in the oven for 40 minutes.
  7. Stir in the crème fraîche and thicken the sauce.Add back the chicken.
  8. Serve with mashed potatoes or pasta.

Notes

  • Use dry cider, not sweet varieties, for an authentic taste.
    Brown chicken well for depth; don’t rush the process.
    Maintain a simmer; avoid a rapid boil to prevent toughness.
    Ensure proper seasoning; balance the flavors delicately.
Keywords:Mary Berry Normandy Chicken

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