This is thetype of dish that you’d probably get taught the first day in a french cuisine101 course. It has that kind of feeling.
The name a la normande has me riding ahorse, full armor, across the french countryside. Arriving at the castle, a pot, or cauldron of this would be a nice meal tohave waiting. I’m pretty certain I lived in the Middle Ages in another life. Almost sure of it.
The recipeis very simple, even with the dredging in flour, a step needed to get a thickersauce in the end. A walnut sized ball, equal parts butter and flour, calledbeurre manie, will do the trick also. Very french.
It callsfor chicken breasts, and that’s definitely easier to work with. But I would’vepreferred thighs, because, well, I always prefer the thighs. Much moreflavorful.
But on withour recipe here, after dredging the meat in flour with salt and pepper, it isslowly fried in some butter and oil. It begins to brown and some onions, applesand mushrooms are added. Then some stock and calvados, which is a wonderfulapple brandy. I especially like it in baking, in apple cakes or bread puddings with apple. But I had run out of it, and getting another bottle meant going to a winery, and that was not happening today.
Well, Iused green onion because that’s what I had, and I had already gone to thesupermarket so that was that. And the calvados was replaced by brandy. Which iswonderful with apples. A glug of cream at the end and voila, a good, hearty, yetkinda fancy dish on the plate.
Ipersonally think it needed a bit of an extra kick. Chicken thighs and an herbwould’ve made it more interesting. And more apples. At least double or triple,which is not much since it called for only one apple. I added a lot of pepperto it.
The bookalso suggests using pork, and I definitely think it would be good, and alsoadding some sage.
All in all,a good, solid recipe. It comes together fast and the ingredients are usuallyfound everyday in most kitchens.
And therecipe can be found here.