Chicken à la normande

Name: chicken à la normande
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 4 chicken leg without backpiece; 100 g cold butter; 4 shallot; 2 toe garlic; 250 g mushrooms tray; 550 ml apple cider; 125 ml creme fraiche; 1 chicken broth tablet; 1 Elstar apple or another fresh sweet apple

French dish with chicken legs, calvados, shallots, garlic, mushrooms, apple cider, crème fraîche, chicken broth and apple.

Ingredients

Directions

Sprinkle the chicken legs with salt and pepper.
Heat the butter in a frying pan and fry the chicken legs in about 10 minutes until golden brown.
Pour over the chicken. Remove the chicken from the pan.
Cut the shallots into quarters. Then fry them in the same pan in 3 min.
Slice the garlic. Clean the mushrooms with kitchen paper and cut into quarters. Add the garlic and the mushrooms and cook for 5 minutes.
Add the cider, crème fraîche, the bouillon tablet and the chicken. Leave to simmer for 20 minutes with the lid on the pan.
Remove the chicken from the pan again and let the heat reduce to ⅓ on high heat.
Meanwhile, peel the apple and cut into quarters. Remove the core and cut each part into 3 pieces.
Heat the butter in a frying pan and fry the apple until golden brown.
Cut the rest of the butter into cubes.
Remove the sauce from the heat and, while beating with a whisk, add the butter little by little until the sauce is full and shiny.
Season the sauce with salt and pepper. Add the chicken and the apple and serve immediately.