Chicken Normandie

    4 hours 10 min

    Posh dinner party type winter food with a hint of French cuisine. Bacon-wrapped chicken is braised with apples in dry cider, then served with a creamy sauce made from the cooking juices. This sauce also goes well over pork chops.


    Gloucestershire, England, UK
    18 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 4 chicken pieces
    • 75g (3 oz) streaky bacon, rind removed
    • 1 onion, chopped
    • 1 pinch dry mustard powder
    • 2 cooking apples, peeled, quartered and cored
    • 300ml (1/2 pint) dry cider
    • salt and pepper
    • 1 egg yolk
    • 150ml (1/4 pint) soured cream OR creme fraiche
    • 4 tablespoons calvados OR brandy

    Prep:10min  ›  Cook:4hr  ›  Ready in:4hr10min 

    1. Heat oil in a flameproof casserole and brown chicken all over. Drain, wrap a bacon rasher round each piece and keep warm.
    2. Add onion and mustard to the pan and cook for 3-5 minutes without browning the onion. Add the apples and add to the pan together with the chicken. Pour over the cider and season.
    3. Bake at 180 C / Gas 4 for 3 hours or until chicken is tender.
    4. Remove the chicken and place on a warm serving dish.
    5. Beat together the egg yolk and soured cream and add to the sauce in the casserole stirring continuously.
    6. Add the Calvados and simmer for a few minutes until slightly thickened. Pour sauce over the chicken and serve hot.


    AGA Tip - Cook casserole 1 hour in roasting oven then 2-3 hours in simmering over.

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    Have considered doing this recipe but concerned over the cooking time - 3 hours to cook chicken pieces? Is it a typo as that length of time would surelycause the chicken to be so dry and over cooked. Please advise?  -  24 Sep 2012