POULET À LA NORMANDE RECIPE – NYT COOKING
Provided by: Francis Lam
Total time: 1 hours
Yield: 4 servings
|1 3-4 pound chicken, cut into 8 bone-in pieces|
|Salt and black pepper|
|3 tablespoons olive oil, duck fat or chicken fat|
|1/2 cup Calvados or cognac|
|1 1/4 cups hard cider, preferably a yeasty French one|
|15 pearl onions, peeled (frozen is fine)|
|1 1/2 pounds honeycrisp apples, or any variety that doesn’t melt when cooked|
|2 tablespoons cornstarch|
|5 tablespoons crème fraîche (see note)|
- Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
- If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
- Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
- Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.
@context http//schema.org, Calories 932, UnsaturatedFatContent 35 grams, CarbohydrateContent 37 grams, FatContent 55 grams, FiberContent 6 grams, ProteinContent 52 grams, SaturatedFatContent 15 grams, SodiumContent 1765 milligrams, SugarContent 21 grams, TransFatContent 0 grams
FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE) RECIPE …
Provided by: Peter Lovering
Categories: French Recipes
Total time: 1 hours 40 minutes
Prep time: 1 hours 0 minutes
Cook time: 40 minutes
Yield: 8 servings
|1 ⅓ cups all-purpose flour|
|1 pinch salt|
|½ cup butter, softened|
|1 egg yolk|
|3 tablespoons cold water, or as needed|
|½ cup butter, softened|
|½ cup white sugar|
|1 egg, beaten|
|1 egg yolk|
|1 tablespoon apple brandy|
|⅔ cup ground almonds|
|2 tablespoons all-purpose flour|
|4 medium sweet apples – peeled, cored, halved and thinly sliced|
|1 teaspoon white sugar for decoration|
|¼ cup apricot jelly|
- In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
- To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
- Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
- Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
- Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
- Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
- Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.
Calories 506.8 calories, CarbohydrateContent 50.1 g, CholesterolContent 135.5 mg, FatContent 32.3 g, FiberContent 4 g, ProteinContent 7.3 g, SaturatedFatContent 15.8 g, SodiumContent 199.1 mg, SugarContent 26.1 g