Norman Style Chicken with Jazz Apples
  • PREP TIME: 10 minutes
  • COOK TIME: 1¼ hours
  • SERVES: 4

Ingredients

  • 3 Jazz apples peeled and cut into wedges
  • 2 fresh bay leaves
  • 2 tbsp unsalted butter
  • 1 brown onion finely diced
  • 1 large chicken cut into four pieces
  • 125 ml calvados or dried apple cider (½ cup)
  • 250 ml chicken stock (1 cup)
  • salt and pepper to taste
  • 125 g crème fraîche (½ cup)
  • 1 bunch parsley finely chopped

Method

  1. Preheat oven to 200C. Sauté the Jazz™ apple pieces and bay leaves in half the butter in a frying pan set over a moderate heat for 4 minutes, until lightly-browned, then add the onion and cook for 3 minutes. Set aside.
  2. Fry the chicken pieces in the remaining butter for 3 minutes on each side, until browned, then return the Jazz™ apple mixture. Pour in the Calvados and cook until almost evaporated, then add the stock and bring to a boil. Simmer for 3 minutes, then season with salt and pepper. Transfer to a casserole dish and bake for 15 minutes, until the chicken is firm and the sauce has begun to thicken.
  3. Mix in the crème fraîche and parsley, then serve.

More delicious recipes

You appear to be using an outdated browser. Please upgrade your browser for a better experience. X
You appear to be using an outdated browser.
Please upgrade your browser for a better experience.
Upgrade your browser today