Hearst Owned

Chicken Normandy

Name: Chicken Normandy
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 4 chicken legs; 1 onion, finely sliced; 2 celery sticks, finely sliced; 75 g pancetta lardons; 2 garlic cloves, crushed; 2 tbsp. plain flour; 500 mL cider, we used Cornish Orchards; 150 mL chicken stock; 2 red-skinned apples, cored and each cut into 8 wedges; 150 g crème fraîche; large handful parsley, roughly chopped

It’s usually finished off in the oven, but our version of this French classic is kept on the hob for ease.

By The GH Kitchen TeamPublished: 12 October 2020

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Replace the crème fraîche with double cream, if you’re feeling decadent.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

55 mins

Total Time:

1 hr 20 mins

Cal/Serv:

752

Ingredients

1 Tbsp. olive oil
4 chicken legs
1 onion, finely sliced
2 celery sticks, finely sliced
75 g pancetta lardons
2 garlic cloves, crushed
2 Tbsp. plain flour
500 ml cider, we used Cornish Orchards
150 ml chicken stock
2 red-skinned apples, cored and each cut into 8 wedges
150 g crème fraîche
large handful parsley, roughly chopped

Directions

1 Heat 1⁄2tbsp oil in a large casserole dish (that has a lid) over medium-high heat. Brown chicken legs all over. Remove to a plate. Reduce heat to medium and add the onion, celery and pancetta; cook for 10min, until veg has softened. Stir in garlic; cook for 1min.
2 Stir in the flour, making sure everything is coated. Stir in cider, stock and some seasoning. Bring to the boil, then return chicken to the casserole dish, cover with the lid and simmer gently for 30min, until sauce has thickened and the chicken is cooked through.
3 Just before your chicken is due to be ready, heat remaining oil in a large frying pan over medium-high heat. Fry apple wedges, turning occasionally, until golden and tender, about 5min.
4 Stir crème fraîche into the casserole dish and check seasoning. Top with the apples and sprinkle over the parsley. Serve with mashed potato, if you like.

Per serving:

Calories: 752
Protein: 42g
Fat: 50g
Saturates: 21g
Carbs: 24g
Sugars: 18g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time