Thursday, 3 October 2013

Chicken Normandy, a delicious winter treat

In the depths of winter, come home to this Norman treat, a chicken stew combining the rich meaty taste of chicken, the sweet of apples, the tart of dry cider, the salt of bacon and savoury of moutarde à l'ancienne, and the umami of mushrooms. This is the low-fat version; if you like fat, replace the yogurt with cream and don't skin the chicken.

Chicken Normandy
Serves four people
One chicken
A pint of good dry cider
Four onions
Four apples
Four streaky rashers or some lardons
2 tablespoons grain mustard
One cup yogurt
Four large flat mushrooms
2 tablespoons olive oil
2 cups rice - I like Basmatti - rinsed and boiled till fluffy

Joint and skin a chicken. Fry off the pieces in good olive oil. Add four onions, peeled but whole, and four apples, peeled, cored and chopped, and a container of lardons from Lidl or four streaky rashers. Cook for 15 minutes, stirring occasionally. Add two tablespoons of grainy mustard and a pint of good cider ('hard cider' if you're American). Cover and cook for an hour, giving an occasional stir, then take off a cup of the liquor and add it slowly to a cup of good yogurt (Lidl's Greek yogurt is good). Add this back in gradually to the other ingredients as they cook, and add four big flat mushrooms. Stir, cover and cook for a further 30 minutes. Serve over rice or with crusty bread.

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