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One-pot Normandy chicken recipe
One-pot Normandy chicken recipe
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Family favorite dinner with creamy mustard sauce, chicken thighs, and bacon.
Ingredients:
  • 8 chicken thigh cutlets, skin on
  • 170g rindless bacon rashers, coarsely chopped
  • 1 leek, thinly sliced
  • 2 green apples, peeled, cored, cut into wedges
  • 125ml (1/2 cup) apple cider or apple juice
  • 125ml (1/2 cup) Chicken Style Liquid Stock
  • 6 large fresh thyme sprigs
  • 200ml ctn crème fraîche
  • 11.80 gm Dijon mustard
  • Fresh continental parsley leaves, to serve (optional)
Instructions:
  • Preheat the oven to 200C/180C fan forced. Season the chicken. In a large non-stick ovenproof frying pan over high heat, cook the chicken skin-side down for 4 minutes until golden. Flip and cook for an additional 3 minutes. Transfer to a plate and repeat with the remaining chicken.
  • Remove unwanted fat from the pan. Place the pan back on the heat and combine bacon and leek. Sauté for 4 minutes until the bacon is crispy. Mix in the apple. Pour in the cider or juice and reduce for 3 minutes. Introduce the stock and thyme, then bring to a simmer.
  • Place the chicken back in the pan, skin-side up, and roast in the oven until the chicken is tender, about 40 minutes.
  • Plate the chicken. Whisk crème fraîche and mustard in the pan. Return chicken to pan over medium heat. Simmer for 5-10 minutes until sauce thickens slightly. Sprinkle with parsley, if desired.

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