Chicken Normandy (Chicken Legs Braised in Apple Cider & Brandy)
, 1 h 20 min, Serves 4
Seared chicken legs braised in cider and brandy, finished with cream, Dijon and golden fried apples.
| prepPreheat oven to 375°F / 190°C | ||||||
| 30 g unsalted butter (for the apples) | Fry apples golden, 5-7 min; set aside | Return apples, chicken & thyme; serve | ||||
| 2 apples (Honeycrisp), peeled, cored, sliced | Peel, core & slice apples | |||||
| 30 g unsalted butter (for the chicken) | Sear chicken 5-7 min per side | Slice onion; sauté 5-7 min, add garlic, thyme | Deglaze with brandy; add cider, cook 5 min | Cover, braise 375°F / 190°C, 30 min | Remove chicken; add cream & mustard, 5 min | |
| 4 whole chicken leg quarters | ||||||
| salt, to season the chicken | ||||||
| flour, to sprinkle on the chicken | ||||||
| 1 medium yellow onion, sliced | ||||||
| 1 clove garlic, minced | ||||||
| 1 tsp dry thyme | ||||||
| 120 ml brandy (ideally apple brandy) | ||||||
| 360 ml apple cider (cloudy apple juice) | ||||||
| 120 ml heavy cream | ||||||
| 1 tbsp Dijon mustard | ||||||
| 2 sprigs fresh thyme, chopped | ||||||
| salt & pepper, to taste | ||||||
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