Chicken Normandy has become my go-to-recipe for quick and easy dinner options lately. I have been using another recipe for the past few years, and last winter, I decided to make the recipe even better. I reworked the ingredients and developed a more flavorful recipe for Chicken Normandy. Since, it has become one of our favorite dishes to enjoy at home, whether it is the two of us with friends who come over for dinner.
One of the things I like about this recipe besides it rich flavor, is that I can start it early in the day, and finish it minutes before dinner is served. If I am going to go this route, I will complete all steps up to adding the mushrooms, then I let it cool before place in the refrigerator. About 30 minutes before we want to eat, I bring it to room temperature, and then finish cooking. Guests will feel like you were cooking all day when you present them with this rich dish of chicken thighs and creamy mushroom sauce.
The secret to a great Chicken Normandy is to use an apple cider from the Normandy region as well as Calvados or even an apple brandy. Apple cider from Normandy is a fermented alcoholic beverage made from apples from the Normandy region of France, and is often sparkling. Both ingredients will add a smooth and slightly tart flavor to the creamy chicken based sauce.
Serve this recipe of Chicken Normandy with these Duck Fat Smashed Roasted Potatoes for a really delicious treat. The two go hand-in-hand!
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