Poultry in the Norman style
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This poultry dish in the Norman style is a real delight, perfect for festive meals or family Sundays. The poultry, browned to perfection, simmers in a creamy sauce with mushrooms, onions and cider, flavored with Calvados. A comforting and tasty dish, which highlights the products of the Norman terroir. I often prepare it in autumn, when mushrooms are at their peak. Accompanied by a potato gratin, it is a complete and gourmet meal that will delight all the guests. The smooth sauce is a real joy!
Ingredients (10 ingredients)
-
1 piece Whole chicken
-
50 g Butter
-
200 g Paris mushroom(s)
-
50 g Onion(s)
-
150 g Thick fresh cream
-
1 verre(s) Cider
-
1 verre(s) Calvados
-
1 Jaune(s) d'œuf(s) Egg yolk
-
to taste Salt
-
to taste Pepper
Preparation (6 steps)
Preparation of the ingredients
Cut the chicken into 4 large pieces. Peel the onion and cut it in half. Cut the earthy base of the foot of the Paris mushrooms and cut them into strips.
Chop the onion
Put 50 g of onion in the bowl and chop for 3 Sec./Stufe 5.
Sauté the onion
Add 50 g of butter and sauté for 3 Min./120°C/Stufe 1.
Add the mushrooms
Add 200 g of Paris mushrooms cut into strips, salt and pepper. Cook for 5 Min./120°C/Stufe 1.
Cooking the sauce
Add 1 glass of cider and 1 glass of Calvados. Cook for 40 Min./100°C/Stufe 1.
Binding the sauce
Add 150 g of thick fresh cream and 1 egg yolk. Mix for 2 Min./80°C/Stufe 2.
Finished cooking? Great! 🎉
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Created by
Julie Chevalier
1
Rezept
0
Kochbücher
Tags
Allergens
- Milk
- Eggs
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