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Chicken Normandy |

chicken normandy

Hearty and tasty with the most delicious gravy, you are going to need some crisp bread to finish it off. If you are feeling a little down in the winter season, the sweet but savory gravy will pick you up.

What you need

1.5kg chicken pieces
baby onions
200g button mushrooms halved
Streaky bacon about 4 slices
1 apple cored and chopped
1/2 can apple cider (170ml)
chicken stock – about 1 cup
Salt and pepper to taste
1 teaspoon Marmite
Oil for frying

The process

In a cast iron casserole or heavy pot, brown the chicken pieces.

Add the bacon and onions and cook for about 2-3 minutes.

Add the apple pieces and apple cider and then add enough stock to almost cover the chicken pieces. Bring it all to the boil and add the Marmite. You can dissolve the Marmite in a little boiling water first, or stir around until its melted.

If you are using a pot, transfer everything into a casserole dish before you add the stock.

Cover and cook at 170 Celsius for 90 minutes. The liquid should have reduced sufficiently to form a nice gravy, If you thinks its too watery, just remove the lid for about another 10 minutes.


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