Poulet à la Normande
- 🍗 1 piece chicken breast, Serves 1
- 🧈 50g butter, Président
- 🥃 50ml Calvados or Brandy
- 🍏 250ml Normandy Cider, or any dry cider of choice
- 🥛 125ml double cream, Elle & Vire
- 🍲 100ml chicken stock, Kallo Organic Chicken Stock
- 🧅 1 shallot, finely chopped
- 🫒 A splash of olive oil, Filippo Berio
- 🍎 1 apple, peeled and quartered, Granny Smith
- 🍬 A little sugar
- 🧂 Seasoning: Salt and Pepper, Maldon Sea Salt, Tellicherry Black Pepper
A classic dish from Normandy featuring pan-fried chicken breast, caramelized apples, and a creamy Calvados-infused sauce, ideal for dinner parties or cozy nights.
Embark on a culinary journey to the Normandy region of France with this classic Poulet à la Normande recipe. Featuring succulent pan-fried chicken breast, caramelized apples, and a rich, creamy Calvados-infused sauce, this dish is perfect for a sophisticated dinner party or a cozy night in. Enjoy the harmonious blend of flavors finished with a touch of flambéed delight.
Ingredients
🍗 1 piece chicken breast, Serves 1
🧈 50g butter, Président
🥃 50ml Calvados or Brandy
🍏 250ml Normandy Cider, or any dry cider of choice
🥛 125ml double cream, Elle & Vire
🍲 100ml chicken stock, Kallo Organic Chicken Stock
🧅 1 shallot, finely chopped
🫒 A splash of olive oil, Filippo Berio
🍎 1 apple, peeled and quartered, Granny Smith
🍬 A little sugar
🧂 Seasoning: Salt and Pepper, Maldon Sea Salt, Tellicherry Black Pepper
Instructions
1- Prepare the Induction Hob and Pans:
- Place a Tefal square non-stick pan on a medium-heat induction hob.
2- Fry the Chicken:
- Add a splash of Filippo Berio olive oil and half of the Président butter to the pan.
- Season the chicken breast generously with Maldon salt and Tellicherry black pepper, and pan-fry until golden brown.
3- Caramelize the Apples:
- In a separate round non-stick pan, add the remaining butter, the quartered Granny Smith apples, and a little sugar.
- Sauté until the apples are golden and caramelized.
- Flambé with half of the Calvados and remove from heat.
4- Sauté the Shallots:
- Remove the chicken breast from the pan, draining excess fat.
- Add finely chopped shallots to the chicken pan and fry until softened and slightly colored, for about 5 minutes.
5- Return Chicken and Flambé:
- Return the chicken breast to the pan with the shallots.
- Carefully flambé with the remaining Calvados.
6- Create the Sauce:
- Add chicken stock and cider to the pan and bring to a boil.
- Reduce heat and cover, simmering until the liquid reduces by half.
7- Thicken the Sauce:
- Uncover, add the double cream, then bring back to a boil and simmer for another 8-10 minutes until the sauce achieves a creamy consistency.
8- Finalize and Serve:
- Taste the sauce and adjust seasoning as needed.
- Remove the chicken from the sauce, slice, and arrange atop the caramelized apple quarters.
- Drizzle the creamy sauce generously over the dish. Garnish with fresh dill.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 1
Equipment:
- Tefal square non-stick pan
- Round non-stick pan
- Induction hob
- Measuring jug
- Cutting board, green plastic and wooden
- Chef's knife
- Carving fork
- Various bowls/ramekins
- Pepper grinder and salt shaker
- Wooden spoon
- Metal spoon/ladle
- Plating dish
Cooking Tips
- Flambéing adds depth of flavor and excellent caramelization.
- Ensure careful reduction for a concentrated flavor profile.
- Always taste and adjust seasoning before final serving.
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stephane sauthier: https://www.youtube.com/@stephanesauthier
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