Most probably the first thing that comes to your mind when you hear the word Normandy is the D-Day landing and the beaches where thousands of soldiers lost their lives during the Second World War. You may even recall images of Tom Hanks rescuing Matt Daman if you happen to have seen the blockbuster Saving Private Ryan like me.
Normandy and Brittany of Northern France have always been on my travel bucket list- breathtaking views, beautiful villages, a great history… not to mention the great food…The lush green pastures of Normandy makes ideal grazing for dairy herds and cattle. No wonder it is often referred as the heartland of French dairy products; it is at the same time a major cider-producing region in France.
“Fier d’ être français, et puis fier de ma region” – proud to be French, and then proud of my region, is a common French saying.
That is also what I like about French food, each region bears its own distinctive cuisine, heavily influenced by the region’s history and culture, accomplished with pride using the finest local ingredients.
Poulet à la normande or Chicken Normandy is a dish you can never, ever go wrong with. Made with Normandy’s famous produce- apple, cider and free range chicken, it is truly hearty and flavorful.
As ordinary working class people, we don’t get to travel around the year. But “exotic” food always serves as solace to my wandering heart and helps me get through until my next vacation.
* special thanks to my colleague… lemme just call her “cool mom A” here (simply love her personal style and all her shoes!) for helping me with the photo editing… she really worked wonders to my dishes and i just can’t thank her enough =)
1 tbsp olive oil
1 onion, sliced
One cup of bacon lardons bacon
A whole chicken/ 4 drumsticks (marinate overnight with salt and pepper)
200ml dry cider
200ml chicken stock
Half cup fresh cream
2 apples, cored and sliced
Parsley as garnish (optional)
1. Preheat the oven to 180°C.
2. Heat the olive oil in a large frying pan. Add the bacon and cook for 3-4 minutes until brown.
3. Then add the onion and cook for 3-4 minutes until softened, then set aside.
4. Use the remaining oil to brown the chicken. Turn regularly, pressing down on each side.
5. Put the onion and bacon in a dutch oven, then put the chicken on top.
6. Add the cider and stock. Cover with lid and bake in the oven for 40 minutes.
7. Add apples and cook uncovered for another 20 minutes
8. Stir in the cream and sprinkle over the parsley.