POULET A LA NORMANDY (CHICKEN NORMANDY) ENJOY DAN:

POULET A LA NOMANDE (CHICKEN NORMANDY) by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breast

2 tablespoons butter

Flour for dredging

1/2-cup brandy) or apple brandy

1 teaspoon EACH garlic powder and dried thyme

1-1/2-cups hard cider, preferably a French one

3 Honeycrisp apples, cored, peeled, and cut into 1-1/2inch chunks

10 pearl onions peeled

2 tablespoon corn starch

5 tablespoons Mexican sour cream

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Sprinkle chicken with salt and pepper and let rest for 20 minutes.

2.   Heat oi in a skillet over medium-high heat and when sizzling.

3.   Dredge chicken in flour and place in the skillet, fry until golden brown about 6-8 minutes.

4.   Flip and sear other side un till golden about 3-4 minutes.

5.   When chicken is well browned; pour in brandy and light the liquor on fire, being careful not set anything on fire.

6.   Cook until fire subsides.

7.   Add cider, onions, garlic powder and thyme.

8.   Bring to a boil over medium-heat, then reduce heat to a gentle simmer.

9.   Place apple chunks on top of the chicken; cover and simmer for 35-40 minutes.

10.                Remove chicken, onion, and apples to a serving dish; cover them.

11.                Make a slurry with cornstarch and 3 tablespoons cold water.

12.                Stir into braising liquid and bring to a simmer until thickened, about 1 minute.

13.                Stir in the sour cream, season with salt and pepper.

14.                Replace chicken, onion, and apples in the sauce.

15.                Heat through.

ENJOY DAN:                                                       FOR THE LOVE OF FOOD!!