CHICKEN NORMANDY

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CHICKEN NORMANDY Whole chicken legs braised in apple cider and brandy; then cooked with onions, garlic, and herbs, and finally finished off with cream, dijon mustard, and fried apples.

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Ingredients

Fry the Apples: Peel, slice and fry the apples in butter. Set aside. Prep Chicken: Sear the chicken until the skin is crispy and brown.

Sauté onions for about 5-7 min, add garlic and thyme. Cook for another minute. Deglaze with brandy and cook until half has evaporated, add apple cider and cook about 5 min.

Add the chicken back to the skillet, cover and move to the hot oven. Bake for 30 min. Carefully remove the pan from the oven.

Place chicken onto a plate. To finish the sauce, add heavy cream & dijon mustard and mix well. Cook until sauce thickens. Add fried apples, fresh thyme, and chicken back to the skillet.

Serve & Enjoy!

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CHICKEN NORMANDY

(BRAISED CHICKEN LEGS IN APPLE CIDER & BRANDY)