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Chicken Normandy

  • 0:10 Prep
  • 1:10 Cook
  • 6 Servings

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1.5kg chicken thigh fillets, halved
  • Ground nutmeg
  • 2 Granny Smith apples, peeled, cored, thinly sliced
  • 1 large brown onion, finely chopped
  • 125ml (1/2 cup) dry apple cider
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 80ml (1/3 cup) apple cider vinegar
  • 1/4 teaspoon dried thyme
  • 1 tablespoon plain flour
  • 2-3 tablespoons water
  • 2 Granny Smith apples, extra, peeled, cored, thinly sliced
  • 125g (1/2 cup) sour cream

Method

  • 1
    Preheat oven to 180°C. Heat the oil and half the butter in a large heavy-based frying pan over medium-high heat. Cook one-third of the chicken for 2-3 minutes each side or until golden. Transfer to a large casserole dish. Season with salt and pepper. Sprinkle with nutmeg. Repeat, in 2 more batches, with the remaining chicken.
  • 2
    Reduce heat to medium. Add the apple to the frying pan and cook for 2 minutes each side or until light golden. Place over the chicken in the dish. Reduce heat to medium-low. Cook onion in pan, stirring often, for 3-4 minutes or until soft. Add to the dish. Cover and bake for 40 minutes.
  • 3
    Meanwhile, place the cider, stock, vinegar and thyme in a small saucepan over medium-high heat. Bring to the boil. Combine the flour and a little water in a small bowl. Gradually add the flour mixture to the cider mixture, whisking constantly, until well combined. Stir until thick. Simmer for 3 minutes.
  • 4
    Heat remaining butter in the frying pan over medium heat. Add the extra apple and cook for 3-4 minutes each side or until golden.
  • 5
    Add the sour cream to the cider mixture and stir over medium heat for 1 minute or until the sauce is just heated through.
  • 6
    Transfer the chicken and apple mixture to a serving platter. Pour over the sauce and top with the apple rings.

Source: taste.com.au

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