Normandy-style chicken
★
★
★
★
☆
28 rates
Preparation : 20 min
Cooking : 45 min
Total time : 1 h 5 Rest : 0 min
4 people
8 chicken thighs
60 g of semi-salted butter
2 onions
6 garlic cloves
4 stalks of celery stalk
500 ml of cider
1 vegetable bouillon cube
100 ml of boiling water
6 leaves bay leaves
1 bunch of thyme
2 tbsp of crème fraîche
2 tbsp of old-fashioned mustard
1 tbsp of plain flour
1 pinch of fleur de sel
1 pinch of pepper
Associated products
RECIPE STEPS
1
On a hot grill, sauté the chicken thighs in half of the melted butter. Brown on each side and set aside on absorbent paper.
- 8 chicken thighs
- 30 g of semi-salted butter
2
During this time, finely chop the onions and cut the celery stalks into 1/2 cm pieces.
Peel and crush the garlic cloves.
- 2 onions
- 6 garlic cloves
- 4 stalks of celery stalk
3
In the metal bowl equipped with the XL Kneader, melt the rest of the butter by running the program.
After a minute, add the onions, celery, garlic to caramelize them and crumble the vegetable broth cube with 100 ml of boiling water.
- 30 g of semi-salted butter
- 2 onions
- 6 garlic cloves
- 4 stalks of celery stalk
- 1 vegetable bouillon cube
- 100 ml of boiling water
Stir-fry
07:00 / Auto / 160°C
4
Deglaze with the cider, add half of the thyme bouquet, half of the bay leaves and arrange the chicken thighs.
Add the rest of the aromatic herbs on top and run the program.
- 8 chicken thighs
- 500 ml of cider
- 6 leaves bay leaves
- 1 bunch of thyme
Simmering
30:00 / 0 / 100°C
5
Set aside the chicken thighs, add the cream, mustard and flour, season with pepper, remove the lid's cap and restart the program.
- 2 tbsp of crème fraîche
- 2 tbsp of old-fashioned mustard
- 1 tbsp of plain flour
Simmering
15:00 / 2A / 100°C
6
Put the thigh tops back in the bowl to keep warm while plating, serve and enjoy.
