normandy chicken mary berry

2. Replies to my comments, Chicken Chasseur Recipe (Hunters Chicken), Chicken Fricassee (One-Pot Chicken with Tarragon Sauce), Duck with Orange Sauce (Magret de Canard lOrange). Traditionally Chicken Normandy is made with apple brandy or Calvados, but if you dont have it, use any brandy youve got. Then add fried apples, fresh thyme, and chicken back into the skillet (to soak up some of the sauce). Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. I know chicken dishes are a great favourite in many families, so Ive included plenty of recipes here, says Mary to introduce her latest cookbook,Simple Comforts, packed with hearty, wholesome recipesto feed the whole family. Heat the rest of the butter in a large frying pan over a medium heat. You can use whatever apples you have on hand. Chicken Normandy, also known as 'Poulet l Normande,' is a super delicious, fall, French Chicken dish. Instructions. It is whole chicken legs braised in apple cider and brandy; then cooked with onions, garlic, and herbs, and finally finished off with cream, dijon mustard, and fried apples. The mixture continues to simmer for another 5 minutes or so, until its reduced and has thickened. Theyll add another dimension of flavor to the dish with their tartness. Fry both sides of the chicken strips, and once ready tip the chicken onto a plate to cool. If you prefer, you can use ready jointed chicken pieces. Reheating is easy. Dredge the chicken with flour, shaking to remove the excess. Sprinkle with parsley and eat. Subscribe to delicious. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. 3. When I think of fall meals, I think of hearty, one-pot meals that boast the traditional flavors of the season. Add the shallots and celery and cook for a few minutes. I found, Read More Duck with Orange Sauce (Magret de Canard lOrange)Continue, Sounds delicious. Test the chicken by inserting a sharp knife; it is ready when the juices run clear. To serve, spoon the sauce over the chicken and garnish with flat-leafed parsley. Heat a large frying pan until smoking, then add half of the butter and oil. ); you could do this part after your chicken is in the oven in a separate pan, however, I like frying the apples first in the butter (in the same skillet as you will sear the chicken in). Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean. Gently simmer the casserole on top of the hob for about 25 mins instead of cooking in the oven. Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. please click this link to activate your account. Add one tablespoon of oil then, when that is hot, add half the butter. Once cooked on both sides, remove apple slices and set them aside. After the chicken is browned, its cooked in the apple cider for about 5 to 7 minutes until its cooked through. To use it, defrost it overnight in the fridge and then place in 350F oven for 20-30 minutes to cook it through. Heart-warming comfort dishes from the nations favourite cook, With easy, family-friendly recipes as well as all-out weekend feasts, Including chapters full of indulgent bakes and sweet treats. Get this recipe in Mary Berry's Quick Cooking - order your copy . A delicious Normandy chicken casserole cooked sweetened with apples and a creamy flavoursome, cider and chicken stock sauce. Heat 2 Tbsp of the butter in a large, oven-proof saut pan over medium heat. But follow everything else in the recipe instructions. Place all the ingredients for the marinade in a large bowl and stir until combined. I am not a great cook but this recipe made me look as though I am, Hi Barbara! Serve with rice. 2) very quick and easy 3) Most importantly it was fabulously delicious!!! baking dish. Best of all, its incredibly yummy. Remove the chicken thighs from the pot and temporarily set aside on a plate. 1995 - 2023 Penguin Books Ltd. Deglaze the pan with brandy and cook until half of it has evaporated; then add apple cider (you know, like the dark apple juice not to be confused) and cook for about 5 minutes. Sprinkle with some chopped chives and serve. Serve with mashed potatoes or pasta. Sprinkle with some chopped chives and serve. Put to one side. Heres how it works. Remove the pan from the oven. Add the apple wedges and fry for 5 minutes until lightly coloured. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Last updated 20 December 22. Add the chicken breasts back to the pan and season with a touch of nutmeg and ground whitepepper. This Somerset chicken recipe features in the Hairy Bikers' BBC series, Food Tour of Britain. Poulet la Normande from the New York Times, Normandy Guinea Fowl from Not Quite Nigella. The chicken thighs have great flavor, but the lack of bone means itll be ready much sooner. Fry all these ingredients for 5 minutes and then add the chopped button mushrooms. If A New Comment Is Posted: Enjoy immediately with French bread. Method Preheat the oven to 200C/400F/Gas 6. I recommend Honeycrisp but Granny Smith could be a good option too. Put in a casserole, cover, bring to the boil, then reheat at 180C (160C fan oven) mark 4 for 30min or until a thick piece of the chicken is hot to the centre. for this recipe, because theyre the most flavorful and also can hold up well while braising. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes. The best hot cross buns for 2023, expert tested, 7 best seafood centrepieces for Easter 2023, The best vegetarian and vegan Easter mains 2023. Published 21 December 22. Heat 2 tbsp oil in a large casserole with a lid. Remove to a plate. Toss together to coat. To serve: Thaw overnight at cool room temperature. Cook the potatoes in the hot oil until golden and crisp on both sides. Melt half the buttery spread. Place the chicken. Step into Autumn with the warming flavours of cider and apple in this easy chicken recipe, ideal as a midweek meal. Read about our approach to external linking. 2 chicken breasts, cut horizontally; 1/4 cup flour for dredging chicken; Two Tablespoons olive oil; One large shallot finely chopped Your email address will not be published. You could use just chicken thighs or both thighs and drumsticks, but be mindful of your cooking time. Add the onions and apples and cook for about five minutes, until the onions start to soften but dont let them take oncolour. 300ml good-quality fresh chicken stock, hot, 4 eating apples, such as Cox's or Braeburn, cored and cut into wedges, 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted, 4 (5 ounce) skinless, boneless chicken breasts, 1 (4.5 ounce) can button mushrooms, drained, 1 tablespoon Dijon mustard, or more to taste, salt and freshly ground black pepper to taste, 2 small Cox's or other crisp eating apples, 2 free-range boneless chicken breast fillets , with skin on (about 350g/12oz total weight), 100ml/3fl oz crme frache , full-fat or low-fat. Your email address will not be published. 1 Heat 12tbsp oil in a large casserole dish (that has a lid) over medium-high heat. Add the chicken legs and toss to coat, using your hands to cover them really well in the marinade. You can make the whole dish on the stovetop if you wish. Remove to a plate once browned. Add the apples to the pan and cook until caramelised, about 3 minutes. Normandy chicken with cream and cider recipe. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Let the brandy boil until it has reduced by about half. Add the chicken legs and toss to coat, using your hands to cover them really well in the marinade. , Your email address will not be published. Mix the flour with the crme frache to form a smooth paste, whisk into the bubbling liquid in the casserole, bring to the boil and simmer for 34min. But you could just as easily use chicken breasts. Its very common to see recipes like this chicken dinner,pork tenderloin with apples, or even a sweet treat like an apple tart in this area of France. This is a great midweek supper, pairing chicken with fennel,creme fraiche and tarragon. Overall, the meal can be prepped and cooked in 20 to 25 minutes. Preheat the oven to 200C/400F/Gas 6. I am interested in trying this with a whole chicken. I love cooking savory dishes with fruit. Add the lemons to the roasting tin. This recipe incorporates all of these ingredients, for which Normandy is renowned. STEP 1 Heat the oven to 180C/fan 160C/gas 4. We're using whole chicken legs because the flavor is richer, and the dark meat holds up better to long braising. Step 2) Now for the vegetables, add a large chopped onion into the pan, chop red pepper and crush three cloves of garlic. Get dinner on the table with food network's best recipes, videos, cooking tips and meal ideas from . Elise founded Simply Recipes in 2003 and led the site until 2019. Add a little extra cider or chicken stock if needed. Like I said, Chicken Normandy is traditionally made with apples and apple brandy. This chicken casserole recipe is a hearty meal that uses all the joints of chicken and plenty of root vegetables Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free A gooey, delicious cookie baked in a skillet. Keep warm on a low heat. From Meat and Two Veg by Fiona Beckett. For a flavour boost add one of the following to the crme frache: a handful of fresh tarragon leaves; 2tbsp Dijon mustard; or an extra 100ml (312fl oz) crme frache. Ingredients 6 boneless chicken breasts, skin on 3tbsp olive oil 75g butter 2 onions, sliced 4tbsp plain flour 2tbsp grain mustard 2 dessert apples, peeled and sliced into batons 110g button mushrooms, sliced 250ml chicken stock 300ml cider Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess. Reduce heat to medium and add the onion, celery and pancetta Preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, heat the rest of the butter in a non-stick frying pan and add the apple wedges. Toss well to coat them. Then its just a matter of stirring in some mustard, cream, and freshly chopped sage (or thyme). Place a chicken leg on top of the sauce and serve. Roast for 40 minutes. Method Place the chicken in a bowl. Season everything well and sprinkle with the paprika. Serve each chicken thigh with a few apple wedges and some cream sauce poured over it. Stir from time to time, to stop the base from burning and check liquid levels. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. You may be able to find more information about this and similar content on their web site. Cook over a high heat until brown; turn and brown the second side. Directions. From brownies to cupcakes, fudge to cookies, discover our favourite recipes featuring chocolate Oreo cookies. That said, bone-in chicken takes longer to cook. A classic casserole recipe that the whole family will enjoy. EXPERT TIP: To be safe keep one mitten on until your dish is finished. Place the apple wedges on a separate plate. Thats why Im sharing this recipe with boneless, skinless chicken thighs. With a passion for creating beautiful, tasty family meals that dont use hundreds of ingredients or anything you have to source from obscure websites, shes a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment. Unsubscribe at any time. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Published 26 January 23, Royal fans have been left baffled by the Christmas dinner menu's unfamiliar language, By Emma Dooney At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. They will cook faster than the whole legs. Place the potatoes in a large roasting tin with 2 tablespoons of the oil. , Bake at 325 for 40 minutes. Remove and set aside. Empowering parents to do it their own way, Creamy mushroom and blue cheese buckwheat galettes, The Queens dinner table rule means this everyday essential isnt allowed for her royal relatives, Royal Family's Christmas dinner menu at Windsor Castle confuses fans, Child development stages: Ages 0-16 years, See all weight loss and exercise features, 1.5kg (3lb) chicken, cut into portions, skin removed, 2 eating apples, quartered, cored and cut into wedges. Remove the lid from the pot and stir in the cooked apples, mustard, cream, and chopped sage. Set aside on a plate. Stir the apples into the chicken. Cooking this in a roasting tin helps save time when browning the chicken, because you can do it all at once rather than in batches. To freeze: Combine the chicken, vegetables and sauce, cool quickly, pack in a sealable container and freeze for up to three months. For this particular recipe, you can make this ahead of time, freeze, and reheat over the stove. Add the apple slices and saut until they turn a little brown around the edges, turning occasionally. Heat the rest of the butter in a large frying pan over a medium heat. Sprinkle in the thyme. Heat the oil in large, deep frying pan over a high. Preheat oven to 350 degrees F. Heat a 9-quart Dutch oven on high until hot. Borscht (Barszcz Czerwony) Authentic Polish Recipe, Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), Oven Roasted Chicken Legs (Thighs and Drumsticks), Brown Sugar Pork Chops with Garlic & Herbs + VIDEO, Slow Cooker Turkey Breast Easy Crockpot Recipe. Add the remaining 2 Tbsp of butter. Thighs, one of the tastiest and tenderest cuts, are especially good. The real apple flavor in this recipe comes from the apple cider that the chicken is cooked in, anyways. Future Publishing Limited Quay House, The Ambury, Lift out and set aside. Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Add just a pinch of salt to the cider. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. BA1 1UA. Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add the chicken and fry for 3-4 minutes on each side, until browned and crisp. While French food, Read More Chicken Chasseur Recipe (Hunters Chicken)Continue, Grilled chicken can get boring real fast, and thats why dinners like this chicken fricassee can be a welcome option, Read More Chicken Fricassee (One-Pot Chicken with Tarragon Sauce)Continue, As a young girl, I didnt enjoy many of the foods I love today. Add the cider and cook over a low heat to reduce the liquid by two thirds, cooking the chicken at the same time. Heat half of the butter in a large pan with a dash of oil and colour the chicken breasts on both sides. This chicken and herb casserole is a Mary Berry favourite! Bake in the oven with a selection of seasonal veg for a healthy meal. Steam the chicken for 20-25 minutes, or until cooked through. Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Chicken and Asparagus Fricasse Boasting French-inspired flavours and packed with vibrant asparagus and mushrooms, this easy fricasse makes for a delicious springtime stew. I love her simple recipes and straightforward instructions. We treat your data with care. Bring to the boil, then cover tightly with foil and cook for 20 minutes, or until the juices run clear when the chicken is pierced. Repeat with the remaining calvados, in two batches. Fry. If the sauce seems too runny, remove the chicken and apples and reduce the cream over a low-medium heat. Stir in the crme frache and bring just to the boil, then simmer for 1 minute. If French cuisine is your bag, weve got a lovely French onion soup that youve got to try. Remove from pan and aside on paper towels to drain. If youre freezing the food, dont add the cream yet. A whole chicken wouldnt get the same flavor! Marys latest version of roast chicken comes with a tarragon, ginger and lemon butter slathered under the skin before cooking. Carefully remove the pan from the oven using heavy-duty oven mittens. Transfer the chicken to a serving plate. Place chicken on onions, and roast in oven: What's the Temperature of Cooked Chicken? Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften. Ingredients Method Place the chicken thighs in a bowl. Toss together to coat the chicken. Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes, Tomato Feta Salad (Easy Mediterranean Side Dish), Wild Mushroom Risotto with Bacon and Leeks, Slow Roasted Chicken Leg Quarters with Crispy Skin, If youre looking for other classic French Chicken recipes you may want to try next this, Chicken Chasseur (French Hunters Chicken), Chicken Provencal with Shallots and Garlic. ) Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. chicken on-the-bone is what makes this dish incredible. Rather than the chicken cooking in chicken broth like many one-pot chicken meals, apple cider is used as a scrumptious fall alternative. today for just 13.50 that's HALF PRICE! One-pot chicken with preserved lemon and chorizo recipe. 1) it really is a one pot dinner. Inspired by the Mediterranean tricolore salad, Mary combines chicken and avocado with a zesty pesto dressing in this simple and healthy salad. Ingredients 45g (1oz) butter 1.5kg (3lb) chicken, cut into portions, skin removed Salt and freshly ground black pepper 8 shallots, peeled 3 sticks celery, chopped 300ml ( pint) dry cider 300ml ( pint) chicken stock 2 eating apples, quartered, cored and cut into wedges 2 tsp cornflour 5 tbsp crme frache 2 tbsp Dijon mustard 2 tbsp flour, seasoned with salt and freshly ground. 2 x 1.4 kg 2 x 1.4kg (3lb) roasting chickens, ready jointed, or 8 chicken thigh joints. Garnishes and optional ingredients are not included. To a large pot, heat the oil over medium-high heat. I like serving Chicken Normandy with a big loaf of French bread. By Angela Hartnett 24 Feb 2020, 12:49pm. However, if youre using chicken breast or boneless, skinless chicken thighs you will most likely not have enough fat in the pan. Using a sharp knife, make shallow slits in the top of the chicken legs (see tip). Add mushrooms and apple slices and cook 5 minutes, stirring to coat. Wheres the full recipe - why can I only see the ingredients? Remove chicken breasts from the skillet. 2. Prep time: 10 minutes | Cooking time: 1 hour, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. From the book Simple Comforts Buy Book Visit our corporate site. Melt. Always check the publication for a full list of ingredients. Thats because I think you get maximum flavor in your meals when you use chicken with bone and skin. An old favourite of mine and one the family still love, says Mary. Add the shallots and celery, and cook for a few mins. This recipe does not currently have any notes. Chicken Normande from Classic: Delicious, No-Fuss Recipes from Mary's New BBC Series (page 89) by Mary Berry Shopping List Ingredients Notes (0) Reviews (0) Calvados celery chicken . Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes. (Watch out for the hot handle! We like chicken thighs, skinned but left on the bone for full flavour, but you could also use skinned chicken breasts, recommends Mary. Heat 2 Tbsp of the butter in a large, oven-proof saut pan over medium heat. I dont always have apple brandy on hand, so Ill sometimes just swap in regular brandy. Place the pan back on a stovetop burner on high heat. Dredge the chicken in flour and place the pieces in the saut pan, skin side down. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Heat the oil in a large, deep frying pan over a high heat. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Place the sauce onto the plate, make sure each plate has onions, apples, and enough sauce to dunk in. Preheat the oven to 375F (190C). Add the sausage meat and brown over a high heat for 510 minutes until golden-brown 2015-12-07 Step 2. Once it's boiling, turn down the heat to medium and cover the pot with a lid; cook for 5-7 minutes, until the chicken is tender and cooked through. Brimming withniftymidweek and weekend dinner ideasthat make the most of a whole chicken or a pack of chicken breasts or thighs, its a treasure trove of recipes for chicken-loving cooksand has prompted us to put together our favourite Mary Berrychicken recipes from across her cookbooks. Once its hot, stir in the cream and let it cook for a few minutes for the cream to warm up too. Add the flour and the paprika and season well with salt and pepper. Allow the mixture to simmer for about 5 to 7 minutes longer, until the sauce has reduced and thickened. I would check the temperature after 20 minutes of braising in the oven. Preheat the oven to 375F. To make it peel, quarter, remove seeds and slice the apples. Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Heat 50g butter in a roasting tin on the hob and brown the chicken thighs all over, turning as needed. This dish hails from one of the most northerly counties of France - the orchards of the country where the apple harvest is abundant. Mary Berry is one of the best-known and respected cookery writers and broadcasters in the UK. Set aside to cool. Turn heat to low and add garlic and shallots, cook 2 minutes, stirring until softened. In a bowl, combine the first three ingredients. Preheat the oven to 180C/350F/gas mark 6. The list included eggplant, okra, and, Read More Sun Dried Tomato Pasta with SpinachContinue, This post has been sponsored by DArtagnan Foods, however, all opinions and thoughts expressed here are my own. You can't go wrong with tender chicken thighs cooked with white wine, bacon, mushrooms and herbs! Add the apples and fry until lightly coloured. She has an MA in Food Research from Stanford University. Nutrition information is calculated using an ingredient database and should be considered an estimate. Season the chicken legs and fry in batches on all sides until golden and crisp, then remove.Add the bacon lardons and fry until some of the fat has been released, then add the onions and celery. We have sent you an activation link, Put the chicken inside the bags and pour over the marinade. Cider is the local drink so of course it's used to great effect in the cooking too. store this chicken in the fridge for up to 3 days. Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. Add the apples and boil down the sauce by half. Grease the ovenproof dish with butter. By signing up, you are agreeing to delicious. terms and conditions. Serve with crusty bread, if you like. Remove the meat from the pot with a slotted spoon and reserve. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the rest of the chicken if necessary. Whisk the eggs and milk; pour over top. You can also serve this classic combination of apples, brandy, and cream with other proteins, such as mussels (moules la normande) or pork. Using a sharp knife, make shallow slits in the top of the chicken legs (see tips). This Normandy chicken, orPoulet la Normande, is an easy dish that is ready in under an hour. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Make chicken breasts a bit more interesting by topping them with a combination oflemony cream cheese and Parmesan breadcrumbs formoistureand crunch. 2020-10-12 1 Heat 12tbsp oil in a large casserole dish (that has a lid) over medium-high heat. Method Rub the olive oil all over the chicken. Stir the apples into the chicken. Scatter over the lemon zest and season with salt and pepper. Required fields are marked *, document.getElementById("comment").setAttribute( "id", "ad235a24933a7291bd700a023765873d" );document.getElementById("h5688a6c87").setAttribute( "id", "comment" );Comment *. Weve helped you locate this recipe but for the full instructions you need to go to its original source. You must be logged in to rate a recipe, click here to login. from Mary Berry Cooks the Perfect Mary's latest version of roast chicken comes with a tarragon, ginger and lemon butter slathered under the skin before cooking. Please review our, You need to be a subscriber to join the conversation. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Save my name, email, and website in this browser for the next time I comment. Measure the marinade ingredients into a jug and stir until combined. Classic: Delicious, No-Fuss Recipes from Marys New BBC Series. Fry on both sides until lightly browned. Merci, Hi Sonia! In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Mary has always adored entertaining and pulls out some of her finest classics that will leave any guest begging for the next invitation - be it a romantic me. Add the apple wedges to the pot and saut for a few minutes until golden and caramelized. Heat 50g butter in a roasting tin on the hob and brown the chicken thighs all over, turning as needed. Spread the onion slices out in an even layer to cover the pan. (opens in new tab). - unless called for in significant quantity. This delicious Normandy chicken casserole has the most amazing late summer flavours - sweet and tangy and so tasty. Freeze any leftover cooled casserole, then defrost overnight in the fridge and reheat at 180C/fan160C/gas 4 for 30 minutes until piping hot. When you purchase through links on our site, we may earn an affiliate commission. ; add garlic and dry thyme and cook for another minute. Heat the rest of the butter in a large frying pan over a medium heat. What Chicken Parts are Best for This Chicken Normandy Recipe. Roast in the oven until sticky and sweet. All In this version of Chicken Normandy, or "chicken la normande", we are braising whole chicken legs in apple cider and brandy, and serving them with a sauce made with cooked apples, onions, and cream. Remove from pan and set aside. The lack of skin also makes this meal a tad leaner. A healthy, hearty dinner, this chicken and mushroom stew is topped with slices of golden potato. Defrost before reheating. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. 300ml good-quality fresh chicken stock, hot, 4 eating apples, such as Coxs or Braeburn, cored and cut into wedges.

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