Poultry in Creamy Normandy Style

Name: Poultry in Creamy Normandy Style
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 Portionen
Ingredients: 1 piece Chicken cut into pieces; 500 g Paris mushrooms; 2 bunch White onions; 40 cl Fresh cream with 3% fat; 10 cl Calvados; 3 c. à soupe Oil; to taste Salt; to taste Pepper

Main dish

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Cook Time

1 h 10 min

Servings

Difficulty

Medium

Prep Time

25 Min

Description

This poultry dish in the Normandy style is a real delight, perfect for autumn evenings or festive meals. The poultry, tender and tasty, is enhanced by the fresh cream and Paris mushrooms, all enhanced by a touch of Calvados. I have been making this recipe for years and it is always a hit. The preparation is simple and quick, and the Thermomix® makes the task much easier. Serve this dish with apple wedges for a fruity and delicious touch. A real treat for the taste buds!

Ingredients (8 ingredients)

1 piece Chicken cut into pieces
500 g Paris mushrooms
2 bunch White onions
40 cl Fresh cream with 3% fat
10 cl Calvados
3 c. à soupe Oil
to taste Salt
to taste Pepper

Preparation (6 steps)

Preparation of the onions

Thermomix® Setting

3 sec/Speed 5

Peel the white onions and cut them into quarters. Place them in the Thermomix bowl and mix for 3 Sek./Stufe 5.

Sauté the onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the oil to the Thermomix bowl and sauté the onions for 3 Min./120°C/Stufe 1.

180

Adding the mushrooms

Thermomix® Setting

2 min/248°F/Speed 1 120

Slice the Paris mushrooms and add them to the Thermomix bowl. Cook for 2 Min./120°C/Stufe 1.

120

Cooking the poultry

In a saucepan, heat the oil, and as soon as it is at temperature, brown the pieces of poultry on all sides. When they are golden, remove them from the heat.

Mixing and cooking

Thermomix® Setting

45 min/212°F/Linkslauf Speed 1 100 Reverse

Add the pieces of poultry to the Thermomix bowl, salt and pepper. Mix gently with the spatula. Add the Calvados and cook for 45 Min./100°C/Linkslauf Stufe 1.

2700