Chicken Normandy Recipe

Menu Part: 
Entree
Cuisine Type: 
American

Apples, chicken and brandy combine to make this dish. To achieve a crispy skin, the chicken is cooked in the oven. 

Ingredients

24 whole chicken legs (with thighs)
Salt
1 1/2 cups butter
12 cooking apples (Fuji or Jonagold are perfect for this dish; do not use a red delicious), cored and sliced into wedges (you can peel or not)
Flour for dredging
6 large onions, peeled, sliced lengthwise (root to top) into wedges
3 cups brandy (apple brandy if you have it)
12 cups apple cider (cloudy type)
6 tsp. dried thyme
3 cups cream

Steps

1. Sprinkle salt over chicken pieces and let sit for 20 minutes at room temperature.

2. Preheat oven to 375°F. Heat 2 tbsp. of the butter in large, oven-proof sauté pan over medium heat. Add apple slices and sauté until they turn a little brown around edges, turning occasionally. Sprinkle apple slices with a little salt. Set aside on paper towels to drain.

3. Dredge chicken in flour and place pieces in sauté pan, skin side down. Add remaining 2 tbsp. of butter. Fry until golden, about 3 to 5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

4. Add onions and increase heat to medium-high. Spread onion slices out in even layer to cover pan. As onions cook they will release moisture that will help deglaze pan of browned bits from chicken. Sauté onions, stirring occasionally, until just brown, about 5 to 8 minutes.

5. Add brandy to pan. Using wooden spoon, scrape any remaining browned bits off bottom of pan. Let brandy boil until it has reduced by about half. Add cider and bring it to a boil.

6. Sprinkle in thyme. Add just a pinch of salt to cider. Arrange chicken legs in the pan so skin faces up and is not submerged by cider-brandy mixture. Place in oven and cook, uncovered, for 30 minutes.


7. Remove pan from oven. Remove chicken pieces from pan and set aside. Place pan back on stovetop burner on high heat. Add apples and boil down sauce by half.

8. When sauce reduces to point where it's a little syrupy, add cream and turn down heat. Taste for salt and add some if needed. To serve, spoon some apples and onions on plate, top with sauce and piece of chicken.

Recipe by The University of Kentucky.

More From FoodService Director

Industry News & Opinion
CP building

Central Point School District in Central Point, Ore., is sprucing up its lunch program by adding more locally produced foods and scratch-made dishes, KDRV reports.

A nutritionist and chef from the Oregon Dairy and Nutrition Council trained school staff on 15 new recipes with the goal of upgrading the school lunch menu.

The ongoing project has been successfully implemented in other Oregon school districts over the last eight years. The trainings focus on Oregon State University Extension Food Hero recipes that meet USDA nutrition standards and incorporate locally sourced...

Industry News & Opinion

Carson City School District in Carson City, Nev., hosted its Breakfast with a Hero event this week, Carson Now reports.

Held at an elementary school, the event invited local law enforcement to serve breakfast and eat with students. Officials say the event was intended to help students connect and engage with local officers in a casual setting.

Read the full story via carsonnow.org .

Photo by Dan Davis at Carson City School District

Industry News & Opinion

Dining halls at Central Michigan University in Mount Pleasant, Mich., are switching from traditional beef burgers to plant-based burgers this week, Central Michigan Life reports.

The plant-forward event is aimed at promoting healthy, sustainable eating on campus. Each evening, a different black bean burger will be offered at campus dining halls, including Greek-and Mexican-themed options and a Cool Sriracha burger.

School officials say they will see how popular the new burgers are with students and then decide if they should continue to offer more plant-based dishes....

Industry News & Opinion

Spring Lake Grade School District in Manito, Ill., has planted an on-campus orchard to begin providing fresh fruit at lunch, The Journal Star reports.

Students and other members of the school community planted 20 apple, pear and peach trees this week. The district hopes to make its first harvest in about four years and wants to incorporate the produce into school meals. The trees were purchased using donations.

Spring Lake’s orchard is an extension of its school garden, which was planted last year and provides produce for the cafeteria.

Read the full story via...

FSD Resources