The addition of brandy or whisky to this dish lends it a sophisticated flavour.
Ingredients
For the chicken normandy
- 1kg skin-on, bone-in chicken thighs and legs
- Salt, to sprinkle
- Olive oil, for frying
- 125g bacon — cut into strips
- 1 onion — diced
- 2 ribs celery — chopped
- 4 sprigs thyme
- 2 cloves garlic — crushed
- 2 tablespoons brandy or whiskey
- 2 tablespoons flour
- ½ cup chicken stock
- 330ml apple cider
- 30g butter
- 2 apples — peeled and cut into wedges
- ½ cup cream
- 1 tablespoon cornflour
- 2 tablespoons water
Method
For the chicken normandy
- Preheat the oven to 180°C (160°C fan bake).
- Pat the chicken pieces dry with a paper towel and sprinkle with salt all over.
- Heat a little olive oil in a large casserole dish over a medium heat. Working in batches if necessary, add the chicken pieces and brown until nicely golden. Transfer to a plate and set aside.
- Fry the bacon in the same dish, then set aside with the chicken.
- Add a little more olive oil to the dish and cook the onion, celery and thyme over a low heat for a few minutes.
- Add the garlic and cook for 1 minute. Add the brandy or whiskey and use a wooden spoon to loosen any pan brownings.
- Add the flour and stir until well combined. Slowly add the chicken stock, stirring all the time, then the cider.
- Return the chicken and bacon to the casserole dish, cover and bake for 30 minutes. Remove the lid and bake for another 30 minutes.
- Melt the butter in a separate pan, add the apple wedges and fry until golden.
- Stir the apple and cream into the casserole dish. Cook, uncovered, for another 20 minutes.
- If thickening is required, mix the cornflour and water to make a slurry. Add to the chicken and cook until thickened.