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Creamy chicken Normandy recipe
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Indulge in rich, creamy bacon chicken with flavorful sauce that will leave your family craving more!
Ingredients:
  • 1.8kg whole chicken
  • 40g butter
  • 4 streaky bacon rashers, cut into 1cm pieces
  • 2 brown onions, finely chopped
  • 300ml dry apple cider
  • 3 granny smith apples (about 550g), peeled, cored, cut into thick wedges
  • 15.00 gm caster sugar
  • 300ml carton double cream
  • 17.70 gm Dijon mustard
  • Steamed sugar snap peas, to serve
  • Mashed potato, to serve
Instructions:
  • Preheat the oven to 190C/170C fan forced. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to remove the backbone and split the breast in half along the breastbone. Divide the chicken into 4 pieces by cutting through the joints. This will yield two breast pieces and two leg pieces.
  • In a large flameproof casserole dish over medium heat, melt half of the butter. Season all the chicken and add half of it to the dish. Cook each side for 3-4 minutes until golden, then transfer to a plate. Repeat with the remaining chicken.
  • In a hot pan, crisp up the bacon until golden, then sauté the onion until softened. Place the chicken back in, pour in the cider, season generously, and bring to a boil. Cover and bake for 1 1/2 hours until tender.
  • Heat the remaining butter in a frying pan over medium heat. Add the apple slices and sprinkle with sugar. Cook for 2-3 minutes on each side until golden brown. Set aside and cover to keep warm.
  • Place the chicken on a tray, keeping any juices. Cover with foil to keep warm. In a pan, heat the reserved juices over medium heat and bring to a simmer. Stir in cream and mustard, simmer for 10 minutes until thickened. Return chicken to the pan, add apple, and cook for 1-2 minutes until warm. Season with black pepper. Serve with sugar snap peas and mashed potato.

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