Norman Poultry with Mushrooms and Apples
Main course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
25 Min
Description
This Norman poultry dish is a true autumnal delight. Chicken thighs, tender and flavorful, are enhanced by the sweetness of apples and the richness of Paris mushrooms. The creamy cider and Calvados sauce adds a touch of elegance and indulgence. It is a comforting dish, perfect for festive meals or winter evenings. I often prepare it for my friends and family, and it is always a hit. A real treat to share!
Ingredients (12 ingredients)
-
4 piece Chicken thighs
-
500 g Paris mushrooms
-
250 ml Fresh cream
-
2 piece Onion(s)
-
1 piece Apple(s)
-
20 cl Cider
-
2 tbsp Calvados
-
2 tbsp Flour
-
1 cube Broth
-
1 bouquet Garnish
-
to taste Salt
-
to taste Pepper
Preparation (7 steps)
Searing chicken
The chicken thighs are to be seared in a hot pan with a little fat until they are golden brown on each side. Set aside.
Chopping onions
2 peeled onions in the bowl and chop 3 Sec./Level 5.
Sautéing onions
Add a little fat to the bowl and sauté the chopped onions 3 Min./120°C/Level 1.
Adding mushrooms and apples
Add 500 g of sliced Paris mushrooms and 1 diced apple to the bowl.
Deglazing and cooking
Deglaze with 2 tbsp of Calvados. Add 1 broth cube, 20 cl of cider, 250 ml of fresh cream and 1 bouquet garni. Cook 10 Min./100°C/Level 2/Reverse.
Adding and cooking chicken
Add the seared chicken thighs to the bowl. Cook 15 Min./100°C/Level 1/Reverse.
Thickening sauce
Add 2 tbsp of flour and mix 20 Sek./Level 3. Season with salt and pepper to your liking. Let the sauce thicken for a few minutes by setting 3 Min./100°C/Level 1.
Finished cooking? Great! 🎉
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Created by
Lea Garnier
3
Rezepte
0
Kochbücher
Allergens
- Milk
- Gluten
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