Best Normandy Chicken Recipes

CHICKEN NORMANDY

Steps:

• In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Steps:

• Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
• Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
• Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
• Serve with cooked white rice.

NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE

Steps:

• Season chicken all over with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
• Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more. Use a slotted spoon to transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
• Transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange them around the chicken. Cover to keep warm. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes.
• Reduce heat to medium-low. Whisk in the creme fraiche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.

CHICKEN NORMANDY

Steps:

• Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
• Add chicken, seal bag and shake to coat.
• Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
• Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
• Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
• Return chicken to the skillet.
• Add apple juice mixture and bay leaf.
• Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
• Discard bay leaf.
• Remove skillet from heat and stir in sour cream.
• Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
• Wipe the skillet clean.
• Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
• Arrange apple rings on platter next to chicken mixture and serve.

EMERIL'S CHICKEN NORMANDY

Steps:

• In a large, heavy saucepan, cook the bacon over medium-high heat until crisp and the fat is rendered, 4 to 5 minutes. Remove and drain on paper towels. Drain off all but 1 tablespoon of the fat.
• Season the chicken on both sides with Essence. Dredge in the flour to coat lightly, shaking to remove any excess. Add the chicken to the fat in the pan and cook over medium-high heat until golden brown on both sides and nearly cooked through, about 4 minutes per side. Remove and cover to keep warm. Add the onions and cook, stirring, for 3 minutes. Add the Calvados and cook, stirring, to deglaze the pan. Simmer until reduced by half. Add the cider, bring to a boil and cook until reduced by half. Add the apples and cook, stirring, until tender, about 2 minutes. Add the cream and simmer until reduced by half. Reduce the heat to medium-low and add the butter, several pieces at a time, and cook, stirring, until each is incorporated. Stir in the thyme. Return the chicken and any accumulated juices to the pan and cook until the chicken is heated through and cooked all the way, turning, 1 to 2 minutes.
• Remove from the heat and divide the chicken and sauce among 4 plates. Garnish each serving with the bacon and fresh chives and serve.
• Essence (Emeril's Creole Seasoning):.
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Yield: about 2/3 cup.

NORMANDY-STYLE CHICKEN AND LEEKS WITH CRèME FRAîCHE

Steps:

• Season chicken with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
• Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
• Transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
• Using a slotted spoon, transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange the leeks around chicken. Cover with foil, and set aside. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes. Reduce heat to medium-low. Whisk in the crème fraîche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.
• Crème Fraîche
• Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.

CHICKEN NORMANDY WITHROW

Steps:

• In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess. In a skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the chicken, patted dry, for 2 to 3 minutes on each side, or until it is browned lightly. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes. Add the apple juice and the cream and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly and the chicken is just cooked through. Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it.

CHICKEN NORMANDY CASSEROLE MAKE AHEAD

Steps:

• 1. Cook the chicken in water until done. Save the water you cooked the chicken in for the stuffing. Cool off the chicken and cut into chunks. Put aside.
• 2. With the reserved water you cooked the chicken in, mix your first bag of stuffing with 2 cups of the hot chicken water and 3 tablespoons of butter. Mix well and let it rest a bit to soak up all the water. Put this in a 9x13 inch baking pan.
• 3. For the filling: mix together the celery,mayo,onion, water chestnuts and pimiento.
• 4. Place all the chunked chicken bits on your first layer of stuffing.
• 5. Place the mayo filling on top of the chicken layer.
• 6. Mix your second bag of stuffing with 2 cups of the warm water from the cooked chicken and 3 Tablespoons of butter. Mix well and let rest unil the liquid is absorbed. Place the stuffing on top of the mayo layer.
• 7. Mix your 2 eggs with the 1 1/2 cups of milk. Pour this all over the top of the casserole.
• 8. Cover and let sit in the refrigerator at least 3 hours or preferably over night.
• 9. When ready to serve, take the casserole out one hour before baking. Preheat oven to 350 degrees. Bake casserole uncovered for 40 minutes.
• 10. Take out casserole and top with grated cheddar cheese. Bake for an additional 10 minutes until cheese has melted.
• 11. Serve and enjoy!

CHICKEN BREASTS NORMANDY

Steps:

• 1. Preheat oven to 350.
• 2. In a medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer.
• 3. Add onion, garlic and gingerroot to the skillet; cook for 1 minute. Stir in apple slices. Blend in cider, brown sugar, and vinegar. Simmer on low heat 4 to 5 minute. Pour mixture over chicken and bake about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze; stir 1 teaspoon flour mixed with 3 tablespoons cider. Cook and stir over medium heat, just until thickened. Spoon over chicken)

STUFFED CHICKEN NORMANDY

Steps:

• Cook onion in butter over moderately low heat till soft. Add apple, sage, thyme, and salt and pepper to taste and cook covered for 10 minutes till apple is just tender. Stir in lemon juice and cool completely. Detach fillet strip form each breast,and flatten with mallet to 1/4 inch thick. Arrange breasts skinned side down. Mound 2 Tbsp apple mixture on center of each and cover with fillet strip. Fold sides up to enclose the stuffing. Dredge in flour, shaking off excess. Dip in eggs and dredge in breadcrumbs combined with cashews, patting onto flesh. Arrange on rack set over pan and chill uncovered overnight. Heat oil over moderate heat till hot but not smoking. Brown chops and transfer into baking pan. Bake at 350 for 20 minutes. Pour off fat from skillet and add onion, wind and cider. Boil till liquid is almost all evaporated. Add stock and reduce by half. Add cream and Calvados and boil till thickened slightly. Strain into heated sauceboat.

CHICKEN NORMANDY FOR COMPANY

Steps:

• Preheat oven to 350°F.
• Combine flour, salt and pepper.
• Coat chicken well with seasoned flour.
• In large frying pan, heat olive oil and butter over medium-high heat.
• Add chicken breasts to skillet and sauté for 2 minutes on each side, just until golden.
• Arrange chicken in casserole dish.
• Add onion, garlic and ginger root to the frying pan; cook 1 minute.
• Stir in apple slices.
• Then mix in cider, brown sugar and vinegar.
• Simmer on low heat 4 to 5 minutes.
• Pour mixture over chicken and bake for about 20 minutes or until chicken juices run clear.
• Spoon sauce over chicken when serving.
• ENJOY!

SO SIMPLE NORMANDY-STYLE CHICKEN

Steps:

• Heat butter and oil in skillet with garlic pieces. Bring heat up slowly so that garlic does not burn. Cover skillet and remove from heat allowing garlic to flavor oil.
• Clean chicken parts removing any visible fat and skin. Pat dry, season with salt and pepper.
• Remove garlic from oil and bring up the heat on skillet.
• Saute chicken in batches to just golden brown all over (further cooking takes place in oven). Preheat oven to 350 degrees.
• While chicken browns, chop apples to small dice. Spread apples evenly over bottom of casserole dish.
• Remove chicken from skillet and place in one layer over apples.
• Remove skillet from heat and deglaze with cider or brandy. Correct seasonings to taste with salt and pepper. Pour over chicken.
• Cover casserole and bake for 30-35 minutes.
• I love serving this with red cabbage and small boiled potatoes. Yummy!

CHICKEN NORMANDY

Steps:

• Brown 6 boneless chicken thighs in olive oil and butter. Transfer to casserole. Saute 2 diced onions and 2 diced carrots and transfer. Add 3 sprigs thyme, 1 bay leaf, 3 peeled and sliced apples, and chicken stock to almost cover. Bake at 350 30 minutes. Add 1 cup creme fraiche before serving.

NORMANDY CHICKEN

Steps:

• Preheat oven to 375 F.
• Sprinkle chicken with salt and pepper and set aside for twenty minutes or until needed.
• In a large pan add the butter and oil. Turn heat to medium and add the apple wedges, watch carefully, turning frequently, until they are slightly golden and caramelized. Remove from pan, drain and set aside until needed.
• Now you are ready to start on the chicken. In a medium size bowl add the flour, salt and pepper; mix well and dredge your chicken in it, shaking off any extra flour.
• Add the butter and oil into your frying pan, turn heat to medium. Place the thighs skin side down in pan and fry for 5 minutes, until golden, remove and set aside.
• Next, add the shallots and garlic to the pan and fry over low heat for 5 minutes, remove from pan and set aside. Then raise the heat in the pan to medium high and add the onions, increase the heat to medium high, fry for 5 minutes, stirring occasionally; watch they don't burn.
• Now add the brandy to the pan, scaping any brown bits you see. Then add the cider, and reserved shallot/garlic mixture, and boil until reduced by half. Now add the thyme and sage, mix well and remove from heat.
• In a baking pan add the onion mixture and then place the chicken, skin side up over top of the onions. Bake uncovered for 30 minutes.
• Take out the chicken thighs and set aside until needed.
• Put the pan on high heat add the apples and reduce sauce by half. Add the heavy cream and dijon mustard, stirring well; then turn down the heat and simmer for 5 minutes.
• When ready to eat, put the apples and onion on the bottom of your plate then top with the chicken and sauce.

CHICKEN NORMANDY

Steps:

• Melt butter in a skillet brown onion, garlic and chicken. Pour brandy over chicken and set aflame. When flames die down, remove chicken, onions and garlic to Crockpot. Add remaining ingredients except flour, cream and parsley. Cover and cook on HIGH, 3-4 hours or LOW, 5 hours. Before serving remove chicken. Blend flour and cream together. Stir into juice left in Crockpot until sauce thickens. Serve over buttered noodles.