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Chicken Supreme in Normandie Sauce

Name: Chicken Supreme in Normandie Sauce
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: French
Ingredients: 6 Chicken pieces. legs or breast; 50g butter; 1 Mediun onion fine chopped; 2 shallots. chopped; 2 red peppers. chopped; 250 ml Dry Cider; 50g caster sugar; 250ml Single Cream; 4 Granny Smith apples. peeled. cored and sliced

Over a year ago 3,455 views

Cook: 15 mins

Serves: 6

French Main Course 👨‍👩‍👧‍👦 Family Food ☀️ Summer ❄️ Winter

Ingredients

6 Chicken pieces. legs or breast
50g butter
1 Mediun onion fine chopped
2 shallots. chopped
2 red peppers. chopped
250 ml Dry Cider
50g caster sugar
250ml Single Cream
4 Granny Smith apples. peeled. cored and sliced

Accompaniment

Method

1
Place 25g of butter into a frying pan and seal the chicken - skin side down - until brown on both sides. Add salt and pepper and place in a medium oven at 150 degrees for 10 mins.

In a pan place the onion and shallots and sweat in 25g butter. Remove seeds from peppers and chop finely. Add to the onions. Pour in the cider, season to taste and leave to reduce by half.

Finely chop 2 apples
Finely slice 2 apples and put aside

Add 30g butter to a frying pan add some sugar and place the apple slices into the caramel sauce. Add the finely chopped apple

Cover a plate with some sauce adding the caramelized apple with a piece of meat on top. Decorate plate with parsley or tomato