POULET A LA
NORMANDE by CHEF DAN:
Serves
4
INGREDIENTS:
1 (3-1/2-pound) chicken, cut into 8
bone-in-pieces
Kosher
salt and freshly ground black pepper to taste
5
tablespoon butter
2
onions, diced
2
carrots, diced
3
springs thyme
2
bay leaves
1/2-cup
cognac
1-1/4-cup
hard cider from Lake Chelan
1
cup chicken stock
1
bag pearl onions, peeled
3
Honeycrisp apples, peeled, cored, and cut into 1-1/2-chumks
4
tablespoon Mexican sour cream
DIRECTONS:
1.
Season
the chicken with salt and pepper.
2.
Heat
2 tablespoons butter in a skillet over medium-high heat when sizzling.
3.
Brown
chicken skin-side down until golden brown, 6-8 minutes.
4.
Flip
and sear the other side until golden, another 3 minutes.
5.
Transfer
to a plate
6.
Add
onion carrots, thyme and bay leaf, and sauté for 5 minutes.
7.
Add
cognac, warm slightly, then stand back and ignite it.
8.
Once
the flame die, add the cider, scraping the up the brown bits.
9.
Bring
to a boil and reduce by half.
10.
Add
stock and return chicken to the skillet.
11.
Simmer
covered for 20 minutes.
12.
Transfer
breast pieces to a bowl; cook legs and thighs 10 minutes longer, keep warm.
13.
Soak
pearl onion in warm water before peeling.
14.
Melt
2 tablespoons butter in a skillet over medium-heat.
15.
Add
the onions a pinch of salt and sauté for 10 minutes, stirring.
16.
Add
1 tablespoon butter increase heat to medium-high.
17.
Add apples and sear each side for 10-15
minutes, until caramelized.
18.
Stir
in the cognac sauce and return to the skillet.
19.
Add
the juices from the chicken.
20.
Whisk
in the sour cream and simmer until sauce thickens.
21.
Add
chicken pieces and warm through.
22.
Remove
bay leaves and thyme springs.
FRUGAL CHEF DAN: SHARING LIFE LOVE AND FOOD
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