NORMANDY CHICKEN

Normandy Chicken is finely cooked and simmered in a casserole. The meat is tender and the creamy sauce with a lot of sliced mushrooms taste so yummy. You will never forget this dish once you have tasted this.

Serves :

Preparation Time :

15 minutes

Cooking Time :

1 hour

Preparation Method :

Melt half the butter in a flameproof casserole, add the chicken pieces and fry gently, turning frequently until golden on all sides.
Sprinkle with salt and pepper, cover and cook gently for 10 minutes.
Melt the remaining butter in another pan, add the mushrooms and cook until their juices run into the butter. Remove mushrooms with slotted spoon, draining them thoroughly.
Pour liquid into the casserole with the cider, cover and simmer gently for 35 minutes or until the chicken is tender.
Remove the chicken pieces and reserve. Stir the cream into the cooking liquid, bring to the boil and simmer until thick, stirring.
Return the chicken to the casserole, add the mushrooms and simmer for a few minutes until heated through. Taste and adjust seasoning.
Serve immediately with sauté potatoes and Vegetable Ribbon Medley.

INGREDIENTS

150 grams butter
1½ kilograms chicken, cut into 4 serving pieces
Salt
Freshly ground pepper
500 grams mushrooms, sliced
250 ml dry cider
8 tablespoons double cream

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