Ingredients
- Bone-in, skin-on chicken thighs and drumsticks 1.5KG
- Spinneysfood Fine Sea Salt As required
- Spinneysfood Black Pepper, freshly ground As required
- Spinneysfood Unsalted Butter 40g
- Shallots, peeled and halved lengthways 6
- Spinneysfood Fresh Thyme 2 sprigs
- Spinneysfood Bay Leaf 1
- Non-alcoholic dry cider 400ml
- Spinneysfood Organic Apple Cider Vinegar 1 tbsp
- Spinneysfood Salted Butter 20g
- Pink Lady Apples, peeled, cored and cut into eighths 3
- Elle & Vire Excellence Cooking Cream 200ml
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Poulet à la Normande
French 10 Mins Prep · 80 Mins Cook
- Season the chicken generously with salt and pepper.
- Heat the unsalted butter in a large heavy-based casserole over a medium heat. Add the chicken, skin-side down first, and cook for 10–12 minutes, turning occasionally, until evenly golden. Set aside on a plate.
- Add the shallots to the casserole and cook gently for 5–7 minutes until softened and lightly golden. Stir in the thyme sprigs and bay leaf. Pour in the non-alcoholic cider and apple cider vinegar, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Return the chicken to the casserole, skin-side up. The liquid should come approx. halfway up the chicken. Cover with a lid and simmer gently over a low heat for 35–40 minutes, or until the chicken is tender and cooked through.
- Meanwhile, melt the salted butter in a large frying pan over a medium heat. Add the apple wedges in a single layer and cook for 2–3 minutes on each side until lightly golden and just tender. They should still hold their shape. Transfer to a plate and set aside.
- Remove the chicken to a warm serving platter and discard the thyme sprigs and bay leaf. Increase the heat beneath the casserole and simmer the cooking liquid for 5–8 minutes until reduced slightly. Stir in the cream and simmer gently for a further 2–3 minutes until the sauce lightly coats the back of a spoon. Taste and adjust the seasoning, if needed.
- Return the chicken to the casserole and gently nestle the cooked apple wedges into the sauce. Simmer for 2 minutes, just until the apple wedges are heated through.
- Serve with green beans and a crusty baguette on the side.