realliving - hidden
Recipe & food styling Ali Irvine. Photography Katie Quinn Davies. Props styling Erin Michael.
Save to 'My Recipes'
Create shopping list
Email to a friend
Joues de boeuf en daube (French beef cheeks)
Chocolate drizzled honeycomb
Pasta della casa
Pancetta, ricotta, cherry tomato and chive cannelloni
Maple bacon chicken with potato, parsnip and apple
More than 1 hour
four or less
Real Living magazine recipe for chicken Normandy.
1 tbsp olive oil
1.2kg whole chicken
Sea salt & cracked black pepper
2 brown onions, sliced
2 Granny Smith apples, peeled, cored & each cut into 12 wedges
3 large thyme sprigs
Pinch of nutmeg
1½ tbsp plain flour
1½ tbsp apple cider vinegar
1¾ tbsp Calvados (see "Tip")
2 cups chicken stock
1 tbsp Dijon mustard
Olive oil spray
700g baby potatoes, halved
2 tbsp Philadelphia Cream For Cooking
1½ tbsp chopped chives
Handful parsley leaves, chopped roughly
Wide, shallow ovenproof saucepan
Preheat oven to 200°C (180°C fan). Heat butter and olive oil in saucepan over medium-high heat.
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.
Cook onion, apple and thyme for 5 mins, until starting to colour. Sprinkle over nutmeg and flour. Cook for 2 mins. Add vinegar and Calvados and cook, stirring, for about 3 secs. Stir in stock and mustard.
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.
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. 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.
Remove chicken and potatoes from oven. Transfer chicken to clean board.
Add cream to saucepan and stir to create an apple sauce. Season with salt and pepper.
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.
Also in this section
Katie Quinn Davies's Couscous with harissa chicken, chargrilled zucchini and crunchy nutty salad, yoghurt drizzle cream
Pork and pear pot pies with potato
Salmon en croute with warm broccolini and asparagus salad
Vietnamese noodle soup
Real Living on Facebook
Want a daily dose of Real Living? Join us on Facebook!
find out more
Living & Dining
Tips & Tricks
Products & Advice
Real Living Blogs
About the show
Ep42: Master Bedroom Reveal
Four very different master bedrooms and dressing rooms are revealed. One team scores a perfect thirty out of thirty but Scotty has a shocking surprise that changes the game. Dea and Darren's wine audit comes to a head when Scotty plays judge and jury
Living & Dining
Shop new season styles
Study an online course
Search for jobs
Back to top
Wide World of Sports
Latest celebrity news
The Big Bang Theory
2 Broke Girls
Advertise with us
© 1997 - 2015 ninemsn Pty Ltd - All rights reserved