Name: Chicken normandy
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 20 gram butter; 1 tablespoon olive oil; 1.2 kilogram whole chicken; sea salt and cracked black pepper; 2 brown onions, sliced; 2 granny smith apples, peeled, cored and each cut into 12 wedges; 3 large thyme sprigs; pinch of nutmeg; 1 1/2 tablespoon plain flour; 1 1/2 tablespoon apple cider vinegar; 1 1/2 tablespoon calvados (see 'tip'); 2 cup chicken stock; 1 tablespoon dijon mustard; olive oil spray; 700 gram baby potatoes, halved; 2 tablespoon philadelphia cream for cooking; 1 1/2 tablespoon chopped chives; handful parsley leaves, chopped roughly

Ingredients

20 gram butter

1 tablespoon olive oil

1.2 kilogram whole chicken

sea salt and cracked black pepper

2 brown onions, sliced

2 granny smith apples, peeled, cored and each cut into 12 wedges

3 large thyme sprigs

pinch of nutmeg

1 1/2 tablespoon plain flour

1 1/2 tablespoon apple cider vinegar

1 1/2 tablespoon calvados (see ‘tip’)

2 cup chicken stock

1 tablespoon dijon mustard

olive oil spray

700 gram baby potatoes, halved

2 tablespoon philadelphia cream for cooking

1 1/2 tablespoon chopped chives

handful parsley leaves, chopped roughly

Method

1.Preheat oven to 180°C (160°C fan-forced). Heat butter and olive oil in saucepan over medium-high heat.

2.Pat skin of chicken dry with paper towel. Season well with salt and pepper. Cook chicken, turning once, for 5 to 7 mins, until browned on both sides. Place on board.

3.Cook onion, apple and thyme for 5 minutes, until starting to colour. Sprinkle over nutmeg and flour. Cook for 2 mins. Add vinegar and Calvados and cook, stirring, for about 3 seconds. Stir in stock and mustard.

4.Return chicken to pan, breast side down. Push vegies around outside of chicken. Cook in oven for 30 mins. Turn chicken over so breast faces up and is out of any liquid. Return to oven for a further 30 to 35 mins, until meat is cooked.

5.Meanwhile, spray baking tray with olive oil spray. Place potatoes on tray and spray with oil. Season. Cook on lower rack of oven for 25 mins.

6.Remove potatoes from oven. Toss well and crush gently with back of spoon. Spray with a little more olive oil spray and return to oven, until chicken is cooked and potatoes golden and crisp.

7.Remove chicken and potatoes from oven. Transfer chicken to clean board.

8.Add cream to saucepan and stir to create an apple sauce. Season with salt and pepper.

9.Scatter chives over potatoes and sprinkle apple sauce with parsley. Carve chicken and serve with potatoes and sauce. Delicious!

Calvados is an apple brandy. Instead of buying an entire bottle, look for a miniature bottle at liquor stores, which contains the correct amount for this recipe.
Note

Woman's Weekly Food

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Ingredients

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