Chicken Normandy

Make a batch of this comforting, freezer-friendly chicken dish. If you're feeling fruity, fry cored apple wedges in a knob of butter until golden, then stir through before reheating

Ingredients
Method

Ingredients

- 6 chicken legs and thighs
- 200 g Bacon lardons
- 2 Onions (finely chopped)
- 2 Celery Stalks (finely chopped)
- 2 Garlic cloves (crushed)
- 1 Tbs Plain flour
- 500 ml Kopperberg cider
- 150 ml Chicken stock
- 2 Sprigs Fresh thyme
- 1 Bay leaf
- 150 ml Creme fraiche

Method

1

Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a large casserole with a lid. Season the chicken legs and fry in batches on all sides until golden and crisp, then remove.Add the bacon lardons and fry until some of the fat has been released, then add the onions and celery. Cook until translucent, then add the garlic and fry for another minute before mixing in the flour.

2

Add the cider and let it bubble for a minute before adding the stock, thyme and bay leaf. Bring back to a simmer, season well, and add the chicken legs. Cover with a lid or foil, transfer to the oven for 40 minutes, then remove the chicken and keep warm.

3

Stir the crème fraîche into the sauce and return to the hob to bubble and thicken, then add back the chicken. To freeze, cool completely, divide into portions and freeze, covered. To reheat, defrost in the fridge overnight then reheat in the oven for 30 minutes at 180C/fan 160C/gas 4 until piping hot. Serve with mashed potatoes or pasta.

Comments & Ratings

More Kopparberg recipes

	6	Chicken Legs And Thighs
	200 g	Bacon Lardons
	2	Onions (finely chopped)
	2	Celery Stalks (finely chopped)
	2	Garlic Cloves (crushed)
	1 Tbs	Plain Flour
	500 ml	Kopperberg Cider
	150 ml	Chicken Stock
	2 Sprigs	Fresh Thyme
	1	Bay Leaf
	150 ml	Creme Fraiche

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Chicken Normandy

Ingredients

Method

1

2

3

Comments & Ratings