We first heard of Chicken Normandy when we were in Paris this summer. No, we are noshing on it over in France. Instead we were watching a French cooking show on TV and were drooling over the tenderly cooked thighs that were being bathed in French apple cider and heavy cream. Not only was the dish drool worthy, but it was set in the romantic countryside of Normandy in an uber intimate bistro, with dark wooden beamed ceilings and lots of sexy candle light. We tried a few times to get to Normandy during that trip to France but never quit made it and were never able to find the dish on a menu in Paris.
I have not been able to stop thinking about how delicious that dish would taste while dining alongside a loved one. Before we left for Boston, I had it set in my mind that we had to have it, so I took this romantic memory and recreated the dish. I had no recipe to follow, just the notes I took while watching the show: chick thighs, onions, garlic, crimini mushrooms, cider and cream …. the rest of the recipe was made with passion and love. It is delicious and a bit sexy, too; especially when served with duck fat fried potatoes.
Recipe: Chicken Normandy
1/2 lb baby red potatoes
1/4 cup duck fat
maldon salt, to taste
fresh cracked black pepper, to taste
Boil potatoes, until fork tender, about 15 minutes. Drain. Pat dry. Heat duck fat in a large frying pan, over low heat. Add potatoes, stir, turn up heat to medium. Cook until the skins are slightly crisp, about 10 minutes. Put into a serving dish, sprinkle with salt and pepper. Serve. Eat.