Normandy chicken made and served with dry white English Vermouth
Normandy chicken made and served with In the loop dry white vermouth. The acidity and sweetness from the apples and creme fraiche in this creamy winter warmer freshen it and stop it being too rich....
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Cooking tools:
- Stove
- Non-stick saucepan
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Apple corer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 2 chicken breasts cut into big chunks
- 50g pancetta cut into small lardons
- 1 leek cut into rounds
- 200g chestnut mushrooms, halved
- 1 apple peeled, cored and cut into roughly 8 pieces
- 10g unsalted butter
- 2 cloves of garlic peeled and roughly chopped
- 1 small bunch fresh thyme
- 100ml In the Loop dry white Vermouth
- 1tbsp plain flour
- 1 pint chicken stock (use pre-made or mix 1 chicken stock cube with hot water)
- 100g creme fraiche
- Salt
- pepper
- Fresh flat leaf parsley
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