CHICKEN NORMANDY AUTHENTIC RECIPES

Steps:

• Fry the apples:  Peel, quarter, remove seeds and slice the apples. Heat 2 tablespoons of butter in the skillet, add the apples in one layer and fry them until golden brown, flipping a few times. Once cooked on both sides, remove apple slices and set them aside (about 5-7 minutes)
• Sear the Chicken: To the same skillet add another 2 tablespoons of butter; season chicken with salt and pepper on both sides and sprinkle with flour. Sear the chicken on the hot pan for 5-7 minutes on each side until the skin is crispy and golden brown. Then remove the chicken from a pan and set aside.
• Prepare the braising liquid: Preheat the oven to 375ºF. To the same pan add sliced onions. Sauté the onions on medium heat for approximately 5-7, add garlic and dry thyme and cook for another minute. Deglaze the pan with brandy and cook until half of it has evaporated, then add apple cider (cloudy apple juicer) and cook for about 5 minutes.
• Braise the chicken: Add the chicken (skin side up) back to the skillet, cover the pan and move to the hot oven. Bake the chicken for 30 minutes. Carefully remove the pan from the oven using heavy-duty oven mittens.
• Finish up the sauce: Remove your chicken onto a plate and finish up the sauce. First, add heavy cream and then Dijon mustard and mix well. Cook it for about 5 minutes until the sauce thickens out. Add fried apples, fresh thyme, and chicken back to the skillet (to soak up some of the sauce).
• Serve: To serve place the sauce onto the plate, make sure each plate has onions, apples, and enough sauce to dunk in. Place a chicken leg on top of the sauce and serve. Enjoy!

Steps:

• Place the chicken either in a dish that can accommodate all the pieces or in a ziplock bag;
• In a bowl, combine all the spice mixture ingredients and mix well;
• Rub the chicken with the spices all over;
• In a separate bowl, combine olive oil with lemon juice;
• Pour the marinade over the chicken and distribute evenly to make sure that all the pieces are well covered with the spices and the marinade;
• Marinate the chicken in a refrigerator for at least 20 minutes, or up to 8 hours;
• Preheat your oven to 350F;
• Preheat an oven-proof skillet and once hot, add 2 tablespoons of olive oil;
• Add the chicken, skin side down, and do not move it for 7-8 minutes (until nicely seared and browned);
• Flip the chicken and cook for another 5 minutes;
• Transfer the skillet into a hot oven and cook the chicken for 20-25 minutes, until the internal temperature shows 165F;
• Carefully remove the skillet from the oven (using oven-proof gloves);
• Place the chicken on a serving plate and spoon over the finishing sauce on all the chicken pieces;
• Garnish with freshly chopped parsley and serve with your favorite side dish.