We first heard of Rich Chicken Normandy when we were in Paris this summer.  No, we were not 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.

** this recipe was remade on March 28, 2105, after numerous testings!  See the newest recipe here.

Rich Chicken Normandy

serves 2

Ingredients:

4 chicken thighs, skin on
1/2 yellow onion, finely minced
1 garlic clove, finely minced
drizzle of olive oil
hard apple cider, preferrabley from the normandy region
handful of crimini mushrooms, cleaned and cut in half
1/4 cup heavy cream
kosher salt to taste
fresh cracked black pepper
italian parsley, for garnish
How To:
In a large frying pan, heat the olive oil, over medium heat.
Season the thighs with salt and pepper and add to the frying pan.
Over medium heat, brown the thighs, about 3 – 5 minutes on each side;  remove to a plate.
Add the onion to the frying pan, stir and cook until slightly soft, about 3 minutes.  Add the garlic, stir.
Add the chicken back to the frying pan and pour in any juices that have accumulated.  Lower the heat to low, and let cook for about 15 minutes;  stirring occasionally.
Pour about half of the cider over the chicken, add the mushrooms, stir and continue to cook until the liquid is reduced by half.
Stir in the cream, season to taste and gently heat over low for about 1 minute.
Remove from the heat.
Garnish with parsley.
Serve.
Eat.

 

 

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