Poulet a la Normande
‘Tis the season to shop local, especially with great deals on local favorites at Oliver’s! With hundreds of products from dozens of local vendors, we’ve worked hard to bring you the best offers on the best of Sonoma County; this holiday season, Oliver’s invites you to bring local flavors to your table, and celebrate the bounty of Sonoma County! We love the Rosie organic, air-chilled whole chickens ($2.69/lb) from Petaluma Poultry, and we especially love them in this French classic! Made with roasted chicken, apples, and a hearty splash of cider, this dish is très fantastique – it’s just the right blend of sweet and savory, perfect for cold winter nights or festive holiday dinners.
*Prices good through 12/15/20.
- Serves: 6-8 servings
- Prep Time: 20 minutes
- Cook Time: 1 hour
Ingredients
- 1 (3-4lb) Rosie Organic Air-Chilled Whole Chicken, cut into 8ths
- 3 tbsp. Rendered Chicken Fat or Duck Fat
- 1/2 c. Cognac
- 1 (12oz) Dry Hard Apple Cider
- 1 1/2 lb. Honeycrisp Apples, peeled & cut into medium chunks
- 2 c. Frozen Pearl Onions, thawed
- 5 tbsp. Creme Fraiche
- 2 tbsp. Corn Starch
- Salt & Black Pepper (to taste)
Instructions
Rinse Rosie chicken pieces under cold water, then pat dry with paper towels; season liberally with salt and black pepper. Heat a large Dutch oven until hot, then add rendered fat. Continue heating until fat is nearly smoking, then sear chicken pieces in batches until golden brown on all sides - transfer to a plate lined with paper towels to drain. When chicken is golden, remove pan from heat and stir in cognac, scraping bottom of pan to release fond. When sizzling abates, return to medium low heat, and cook until alcohol has burned off (about 5 minutes).
Stir in cider and raise heat to medium-high; bring to a boil, then add onions and chicken. Top with apple chunks, then cover tightly and reduce heat to medium-low. Simmer, stirring occasionally, for 35 to 45 minutes or until chicken is tender but not falling apart.
To finish, transfer chicken, apples, and onions to a dish and keep warm. Add 2 tablespoons of water to corn starch to make a slurry, then stir slurry into braising liquid; raise heat to medium and simmer until thickened (about 1 to 2 minutes). Stir in crème fraiche, and season to taste with salt and pepper. Return chicken, apples, and onions to sauce before serving.
No comments yet. Add the first comment