Chicken Normandy
www.litchfieldfarmersmarket.org
Indulge in tender chicken thighs simmered in a flavorful Calvados and cider sauce, topped with crispy shallots and apples. Perfect for a special dinner.
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Cooking tools:
- Apple corer
- Dutch oven
- Chef's knife
- Paring knife
- Peeler
- Cutting board
- Oven
- Stove
- Saucepan
- Skillet
- Plate
- Serving bowl
- Aluminum foil
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
Ingredients
- 8 chicken thighs
- Salt
- freshly ground black pepper
- 5 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 large onions, diced
- 2 carrots, diced
- 3 sprigs thyme
- 1 bay leaf
- ½ cup Calvados or Applejack
- 2 cups cloudy apple cider
- 4 large shallots, peeled and halved, but left connected at the root
- 3 medium apples, peeled, cored and cut into wedges
- 1 cup crème fraîche
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