Chicken Normandy

from OOAL Apprentices Josh Hinchman & Alex Mahaney

Ingredients:

  • 4 firm, dense-fleshed apples - cored and sliced 1/4” thick

  • 2 boneless chicken thighs

  • Salt and pepper

  • Flour

  • 1 medium onion - sliced 1/8” thick

  • 1/8 cup heavy cream

  • 3 Tbs butter

  • 1/4 cup brandy

  • 1/2 cup sweet or hard apple cider

  • sprinkle of hot chile flakes (optional)

  • 2 leaves fresh sage - chopped (optional)

Directions:

  1. Preheat oven to 375 degrees.

  2. Remove chicken from the fridge, and salt lightly.

  3. Melt 1 Tbs butter in a Dutch oven, and saute apple slices in the butter over medium heat till light brown, about 3-5 minutes.

  4. Remove apples from the Dutch oven, and transfer them to a bowl or plate. Leave the juices behind in the pan.

  5. Place the flour in a shallow bowl, and dredge the chicken thighs in the flour.

  6. Add 1 Tbs of butter to the leftover apple juices in the Dutch oven. Add the chicken, and fry over high heat for 3-5 minutes, until the outside of the thighs is browned and a little burned. Remove from the pan.

  7. Add the chopped onions to the pan along with the remaining Tbs of butter. Let the onions caramelize until they are translucent and light brown for 10-20 minutes over low-medium heat. Stir occasionally.

  8. When the onions are caramelized, leave them in the pan, and deglaze the pan with brandy, scraping up all the burnt bits on the bottom.

  9. Add the apple cider, and sage and chile flakes if using.

  10. Place the chicken on top of the onions. The upper part of the meat should be visible above the cider.

  11. Bake uncovered for 30 minutes.

  12. Remove the Dutch oven from the oven. Take out the chicken, and set aside, You can cover it loosely with foil to keep it warm.

  13. Add the sauteed apples back into the pan and heat over a low flame.

  14. Stir in the cream and salt and pepper to taste. Continue to stir till the apples are warm and the sauce is steaming but not boiling.

  15. Place the chicken on top of the apples, and serve. A sprinkle of grated Parmesan cheese is a nice accompaniment.