Entree: France – Normandy – Poulet à la Crème Normande (Normandy-style chicken braised in a creamy apple brandy and mushroom sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- Salt and freshly ground black pepper
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 4 oz (115 g) smoked bacon lardons or pancetta, diced
- 2 shallots, finely chopped (60 g)
- 8 oz (225 g) cremini or button mushrooms, cleaned and halved or quartered
- 2 medium apples (preferably a firm Normandy variety), peeled, cored, and sliced (about 8 oz / 225 g)
- 2 tbsp (16 g) all-purpose flour for dredging
- 1/2 cup (120 ml) Calvados or apple brandy
- 1 cup (240 ml) dry hard apple cider (or substitute dry white wine)
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) crème fraîche or heavy cream
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Optional: 1 tsp (5 ml) Dijon mustard to brighten sauce

Instructions

1. Season the chicken pieces generously with salt and pepper, then lightly dredge in flour, shaking off excess.
2. In a large heavy skillet or Dutch oven over medium heat, melt 2 tablespoons (30 g) butter with 1 tablespoon (15 ml) olive oil. Add the bacon lardons and cook until they render fat and begin to brown, about 4 minutes.
3. Increase heat to medium-high. Add the chicken pieces skin-side down and brown on all sides until golden, about 6–8 minutes total. Work in batches if necessary. Remove chicken and set aside with the bacon.
4. Reduce heat to medium. Add remaining 1 tablespoon (15 g) butter to the pan. Add shallots and cook until softened, about 2 minutes. Add mushrooms and apples and sauté until they begin to color, about 4–5 minutes.
5. Return the chicken and bacon to the pan. Carefully add Calvados and, if desired, ignite briefly to flambé to burn off alcohol, or simmer 1 minute to reduce. Add cider and chicken stock, then tuck in thyme and bay leaf.
6. Bring to a simmer, cover partially, and cook gently for 25–30 minutes until chicken is cooked through and tender. Remove thyme and bay leaf.
7. Transfer chicken to a plate and keep warm. Stir crème fraîche (or cream) and Dijon mustard if using into the pan sauce; simmer uncovered for 3–5 minutes until slightly thickened. Adjust seasoning with salt and pepper.
8. Return chicken to the sauce to rewarm, spoon sauce and mushrooms/apples over the pieces, garnish with chopped parsley, and serve with boiled potatoes, rice, or buttered noodles.