Normandy Chicken
Cooking Time: 45 Minutes
Serves: 2
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1. Remove the skin from the chicken. Heat the oil in a deep pan (one with a lid). Add the chicken, and fry until lightly browned on one side. While it is frying, chop the onions fairly finely.

2. Turn over the chicken, and add the onions to the pan. Fry gently for about five minutes.

3. Add the garlic, and cook for a further two minutes.

4. Add the apple juice, salt and a little pepper. Cover, and simmer gently for 15 minutes. Meanwhile, wash and chop each apple into 8 slices, removing the cores.

5. Turn the chicken over, then cover and simmer gently for another 10 minutes.

6. Add the apple slices to the pan, cover and simmer gently for five minutes. Check the chicken is cooked through.

7. Put the chicken and apple slices (which should be quite soft) into a warm bowl. Add the cream to the pan, and stir in. Add the cornflour, disolved in a little cold water, to the pan and then bring to the boil, stirring. Add the parsley, and simmer for one minute. Pour the sauce over the chicken and apple and serve.

Step 1: You can add two or three more chicken thighs without having to alter the other quantities.
If possible, use cloudy apple juice, and cox apples.

See Also: Recipes
  Pork Normandy
  Coq Au Vin
See Also: Book Reviews
  Delia Smith's Complete Illustrated Cookery Course by Delia Smith
  Provence the Beautiful Cookbook by Richard Olney
  Bistro Cooking by Patricia Wells
  The Paris Cookbook by Patricia Wells

Recipe Ingredients
2 tablespoons Olive Oil
4 Chicken Thighs
((about 600g total))
1 Onion
1 clove Garlic
500ml Apple Juice
(cloudy if possible)
1/2 teaspoon Salt
Black Pepper
3 Apples
150ml Double Cream
1 tablespoon Cornflour
1 tablespoon Parsley
(fresh, finely choopped)

Normandy Chicken

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