Tuesday, 1 December 2009

Chicken Normandy

This was a big hit with my husband, my mother and my sister! I rarely cook things that aren't our usual boring pasta/rice with meat + sauce routine, so when I tried this I was really impressed with how well it turned out!

I now buy the Good Taste + Super Food Ideas magazines religiously. Although now that they're online, I probably won't anymore? haha, THRIFTY

Here's the recipe, straight from the website. I'd change it a bit though, I'd eliminate the dry apple cider, it's not really necessary.

Ingredients (serves 6)

  • 1 tbs olive oil
  • 2 tbs butter
  • 1.5kg chicken thigh fillets, halved
  • Ground nutmeg
  • 2 Granny Smith apples, peeled, cored, thinly sliced
  • 1 large brown onion, finely chopped
  • 125ml (1/2 cup) dry apple cider
  • 125ml (1/2 cup) chicken stock
  • 80ml (1/3 cup) apple cider vinegar
  • 1/4 tsp dried thyme
  • 1 tbs plain flour
  • 2-3 tbs water
  • 2 Granny Smith apples, extra, peeled, cored, thinly sliced
  • 125g (1/2 cup) sour cream


  1. Preheat oven to 180°C. Heat the oil and half the butter in a large heavy-based frying pan over medium-high heat. Cook one-third of the chicken for 2-3 minutes each side or until golden. Transfer to a large casserole dish. Season with salt and pepper. Sprinkle with nutmeg. Repeat, in 2 more batches, with the remaining chicken.
  2. Reduce heat to medium. Add the apple to the frying pan and cook for 2 minutes each side or until light golden. Place over the chicken in the dish. Reduce heat to medium-low. Cook onion in pan, stirring often, for 3-4 minutes or until soft. Add to the dish. Cover and bake for 40 minutes.
  3. Meanwhile, place the cider, stock, vinegar and thyme in a small saucepan over medium-high heat. Bring to the boil. Combine the flour and a little water in a small bowl. Gradually add the flour mixture to the cider mixture, whisking constantly, until well combined. Stir until thick. Simmer for 3 minutes.
  4. Heat remaining butter in the frying pan over medium heat. Add the extra apple and cook for 3-4 minutes each side or until golden.
  5. Add the sour cream to the cider mixture and stir over medium heat for 1 minute or until the sauce is just heated through.
  6. Transfer the chicken and apple mixture to a serving platter. Pour over the sauce and top with the apple rings.

Notes & tips

  • Serve this dish with mashed potato or steamed rice.


  1. ooh that sounds yummy! My mum buys super food ideas all the time. We get so many new yummy recipes from there.

  2. Hey!

    I like you for so many reasons! Thrifty, foody, baby, tartan, challenges!

    I just finished a dress for each day of October... and made something for every day in July... and before that I made 100 Outfits. I've got to stop the challenges for a while though cause my Husband is going crazy.


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