Pot Roast Chicken with Calvados & Cream

A comforting yet undeniably impressive French Classic, Poulet à la Normande. Crusty bread is essential for mopping up the delicious juice and see how its done at laclassedecuisine.com !

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Serves 6                                    Cooking Time 1 hour and 15 minutes

  • 1 whole 5 lb (1.5 kg) chicken
  • 1 cup (220 g) smoked lardons (optional)
  • 3 shallots, halved
  • 4 apples cored and cut into quarters
  • 1/3 cup (100 ml) chicken stock
  • 2 Tbsp cider vinegar
  • 3 Tbsp Calvados
  • 4 Tbsp double cream

Preheat the oven to 320°F (160°C). Heat a large casserole over medium heat and fry the lardons for 10 minutes, stirring occasionally, until golden. Scoop out, leaving the fat . Set aside.

Turn up the heat slightly, season the chicken and add, breast side down so it is leaning on one side. Fry for 10 minutes until the skin is deep golden, then turn and cook the other breast for 10 minutes. Turn the chicken over to brown the bottom, then lift it out and set aside.

Add the shallots and apples and fry for 3 to 5 minutes until taking on colour. Add the stock, simmer for 1 minute, scraping up any golden bits on the base. Sit the chicken on top, breast side up, cover and roast for one hour.

Remove the casserole, transfer the chicken to a plate and rest under a loose sheet of foil for about 15 minutes. Put the casserole on the hob and add the vinegar and calvados. Bring to the boil and simmer for 3 to 4 minutes, until syrupy. Stir in the cream and lardons, heat through.

Carve the chicken and return any juices to the pan. Serve the chicken with the sauce, apples and some crusty bread if you like and… Bon Appétit !

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