Poulet à la Normande | Recipe Cart
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing
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Ingredients
- 1 3-4 pound chicken, cut into 8 bone-in pieces
- Salt
- black pepper
- 3 tablespoons olive oil, duck fat or chicken fat
- 1/2 cup Calvados or cognac
- 1 1/4 cups hard cider, preferably a yeasty French one
- 15 pearl onions, peeled (frozen is fine)
- 1 1/2 pounds honeycrisp apples, or any variety that doesn’t melt when cooked
- 2 tablespoons cornstarch
- 5 tablespoons crème fraîche (see note)
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