Normandy Chicken
“Un bon repas doit commencer par la faim
A good meal starts with hunger”
I remember the day back in 2010 when a story about a family in Normandy was on Arte TV. The mother, kneeling down next to the fireplace, made a chicken with cider. The chicken was from a local market. She opened their produced cider, pouring it in with the chicken. And then a fresh cream from a friend came to be added, too. She made it in a big beautiful fireplace in the kitchen where the fire was burning in full flames. I still want that kitchen, but as long as I don't, I still have this chicken — one of the top dishes for the fall season. Or, whenever I wish to travel to Normandy.
20 ml frying oil
2 chicken breasts
2 chicken thighs
4 whole medium apples
500 ml apple cider
15 sage leaves
1 onion, peeled and cut into 4 parts
8 garlic cloves, peeled
150 ml sweet cream
sea salt to taste
freshly ground pepper to taste
Heat the oven to 200° degrees. Heat a pan on high heat, and when hot, add chicken, skin side down. Fry on both sides until crispy. Add cider and boil for 3 minutes. Then, between the chicken pieces, place onions, apples, and garlic. Sprinkle with sage, pepper, and salt. Place in the oven for 30 minutes.
Take out, place on high heat, add cream, and boil for 10 more minutes until the cream has reduced by half. Serve just like that or with bread and rucola.