Norman Chicken is a super delicious fall French chicken dish. These are whole chicken thighs braised in apple cider and brandy; then cooked with onions, garlic and herbs, and finally finished with cream, Dijon mustard and French fries.
- 2 sticks celery, finely chopped
- 2 onions , finely chopped
- 2 garlic cloves, crushed
- 150ml chicken stock
- 150ml crème fraîche
- 1 tbsp plain flour
- 500ml dry cider
- 2 thyme sprigs
- 6 chicken legs
- 200g beef
- 1 bay leaf
- olive oil
- Heat the oven to 180C/fan 160C/gas 4.
- Heat 2 tbsp oil in a large casserole with a lid.
- Season the chicken legs and fry in batches on all sides until golden and crisp, then remove.
- Add the beef and fry until some of the fat has been released, then add the onions and celery.
- Cook until translucent, then add the garlic and fry for another minute before mixing in the flour.
- Add the cider and let it bubble for a minute before adding the stock, thyme and bay leaf.
- Bring back to a simmer, season well, and add the chicken legs.
- Cover with a lid or foil, transfer to the oven for 40 minutes, then remove the chicken and keep warm.
- Stir the crème fraîche into the sauce and return to the hob to bubble and thicken, then add back the chicken.
- To freeze, cool completely, divide into portions and freeze, covered.
- To reheat, defrost in the fridge overnight then reheat in the oven for 30 minutes at 180C/fan 160C/gas 4 until piping hot.
- Serve with mashed potatoes or pasta. Enjoy your dinner!