Chicken Normandy
By America's Test KitchenPublished on October 6, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 split bone-in, skin-on chicken breasts (about 3 pounds), halved crosswiseSalt and pepper 1 tablespoon vegetable oil 2 Granny Smith apples, peeled, cored, halved, and cut into ½-inch wedges2 shallots, minced¼ cup brandy (see note)½ cup heavy cream 2 teaspoons minced fresh thyme 1 teaspoon Dijon mustard 2 teaspoons cider vinegar
Before You Begin
Brandy is flammable--be sure to remove the skillet from the heat before adding it.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.
- Pour off all but 2 tablespoons fat from pan. Cook apples and shallots until beginning to soften, 3 to 5 minutes. Off heat, add brandy. Return to heat and simmer until slightly thickened, about 1 minute. Add cream, any accumulated chicken juices, thyme , and mustard and simmer, stirring occasionally, until sauce is thickened and apples are tender, about 3 minutes. Off heat, stir in vinegar. Season with salt and pepper. Pour apple mixture over chicken. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 split bone-in, skin-on chicken breasts (about 3 pounds), halved crosswise
Salt and pepper
1 tablespoon vegetable oil
2 Granny Smith apples, peeled, cored, halved, and cut into ½-inch wedges
2 shallots, minced
¼ cup brandy (see note)
½ cup heavy cream
2 teaspoons minced fresh thyme
1 teaspoon Dijon mustard
2 teaspoons cider vinegar
Ingredients
4 split bone-in, skin-on chicken breasts (about 3 pounds), halved crosswise
Salt and pepper
1 tablespoon vegetable oil
2 Granny Smith apples, peeled, cored, halved, and cut into ½-inch wedges
2 shallots, minced
¼ cup brandy (see note)
½ cup heavy cream
2 teaspoons minced fresh thyme
1 teaspoon Dijon mustard
2 teaspoons cider vinegar
Ingredients
4 split bone-in, skin-on chicken breasts (about 3 pounds), halved crosswise
Salt and pepper
1 tablespoon vegetable oil
2 Granny Smith apples, peeled, cored, halved, and cut into ½-inch wedges
2 shallots, minced
¼ cup brandy (see note)
½ cup heavy cream
2 teaspoons minced fresh thyme
1 teaspoon Dijon mustard
2 teaspoons cider vinegar
Why This Recipe Works
Bone-in, skin-on chicken breasts produced a far more flavorful Chicken Normandy than the boneless, skinless variety. Cooking the chicken breast skin side down for the entire cooking time ensured deep browning, crisp skin, and moist meat. Granny Smith apples added tart, fruity flavor to the dish.
Before You Begin
Brandy is flammable--be sure to remove the skillet from the heat before adding it.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.
- Pour off all but 2 tablespoons fat from pan. Cook apples and shallots until beginning to soften, 3 to 5 minutes. Off heat, add brandy. Return to heat and simmer until slightly thickened, about 1 minute. Add cream, any accumulated chicken juices, thyme , and mustard and simmer, stirring occasionally, until sauce is thickened and apples are tender, about 3 minutes. Off heat, stir in vinegar. Season with salt and pepper. Pour apple mixture over chicken. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments