Рецепт Chicken Normandy à la Marie-Celine
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My French mother is a fabulous cook. One of her French recipes that I requested as much as her Chocolate Mousse and her Beef Bourguignon was Chicken Normandy. Chicken Normandy traditionally uses apples, brandy and a cream sauce. It’s named for the Normandy region of France, where apples are grown and brandy is made.
Now my mom had already healthed up the traditional recipe somewhat, as my dad avoided cream sauces. I’ve gone one step further by substituting a buttery spread instead of butter, since I’m dairy free. I did keep the brandy in, since I feel it adds a unique flavor to the dish. However, you can use apple cider if you wish.
Making Chicken Normandy healthier
My mom always used chicken thighs with the bones in and the skin on. It was always a chore to peel off the skin and pick out the bones. So I decided to use chicken breasts in my Chicken Normandy à la Marie-Celine instead and use NatureRaised Farms® Boneless Skinless Chicken Breast Portions from Sam’s Club. Using chicken breasts instead of thighs and cooking skinless chicken is healthier as it cuts back on fat and calories!
NatureRaised Farms chicken is 100% natural* and no antibiotics, hormones, or steroids** are used. NatureRaised Farms has been certified either by USDA Agriculture Marketing Service or Global Animal Partnership. I also like that their chickens are raised in modern, open barns with great ventilation and have a safe place to go when there is inclement weather. The chickens are fed 100% vegetarian diet and bred through natural selection.
Shop at your local Sam’s Club freezer section to purchase NatureRaised Farms Boneless Skinless Chicken Breast Portions. You can find out more about NatureRaised Farms chicken on their website. Or connect with them on Facebook, Twitter, Pinterest and Google+.
This Mama’s tips for making Chicken Normandy a la Marie-Celine
This is a true one pot meal if you have a 9-quart Le Creuset Round Dutch Oven or a large oven safe pot. If you don’t have as large a Dutch oven, you have a few options:
Divide the recipe in half and cook it in two 4 1/2 quart Dutch ovens. Adjust cooking time accordingly.
Cook up the chicken in a skillet, scrape off any of the brown bits and put the chicken, onions, apples, seasoning and brandy in casserole dishes. (Divide the seasoning and brandy depending on how many casserole dishes you’re using.) Cover the casseroles with foil and cook. Adjust cooking time accordingly.
Cook up the Chicken Normandy in a heavy, oven safe soup kettle. Make sure the lid of the soup kettle are oven safe. If it isn’t, you can cover the pot with a couple of layers of heavy foil instead. Serve the chicken at the table in a couple of large decorative bowls, if you wish.
You can serve Chicken Normandy à la Marie-Celine on noodles, rice, couscous or quinoa. As a child, my favorite grain with this dish was wild rice.
Finally, if you’re wondering why I’m calling this dish à la Marie-Celine, that’s my mother’s French name. She Americanized it to Marilyne when she came to this country in 1960.
Chicken Normandy à la Marie-Celine
Ingredients
- 4 pounds NatureRaised Farms® Boneless Skinless Chicken Breast Portions, thawed
- 1/2 cup buttery spread, divided
- 1 teaspoon poultry seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 6 medium Fuji apples, cored and thinly sliced
- 4 medium onions, peeled and thinly sliced
- 1 cup brandy or apple cider
Directions
Preheat oven to 350 degrees F.
Heat a 9-quart Dutch oven on high until hot. Melt half the butter. Add half the chicken breasts to the Dutch oven and quickly cook until the each side begins to brown, approximately 4 to 5 minutes. Remove cooked chicken from skillet and place on a plate. Add rest of buttery spread to the Dutch oven and repeat with remaining chicken breasts. (If you’re using a smaller Dutch oven or skillet, you’ll have to do this in smaller batches.)
Turn off heat and place all cooked chicken breasts back at the bottom of the Dutch oven. Arrange so all the pieces fit evenly and don’t overlap, if possible. If there are any juices plate, pour over the chicken.
Sprinkle poultry seasoning, paprika, salt and pepper evenly over chicken. Add a layer of half the apples, then a layer of half the onions. Repeat with a layer of the remaining apples and then the remaining onions.
Pour brandy evenly over the apples and onion layers.
Cover pot and place in oven for one hour or until apples are soft.
Serve on noodles, rice, couscous, or quinoa.
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Servings: Serves 6
Serving size: 1/6 of recipe - 1 (1/2) chicken breast
*No artificial ingredients, minimally processed
**Federal regulations prohibit the use of added hormones or steroids in chicken