Chicken Normandy
Source of Recipe
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List of Ingredients
7 Each
Chicken Breast or fryer parts 2 Tablespoon Olive Oil or vegetable oil
1/2 Cup Onion, diced 1/4 Cup Flour 12 Fluid Ounce Apple Cider or white
cooking wine 4 Fluid Ounce Chicken Broth 1/2 Teaspoon Oregano, leaves
1/4 Teaspoon Rosemary Salt to taste Pepper to taste 4 Each Apples, for
cooking Recipe
Assembly
Directions: To Pre-Bake: Over medium-high heat, heat oil in a frying
pan. Add the chicken and fry on both sides until golden brown. Remove
and place in 3-quart casserole or 9x13 pan. Lower heat to medium-low.
Add onion to the pan and fry until tender. Sprinkle in flour and cook,
stirring constantly, until light brown, 1-2 minutes. Gradually stir in
apple cider or cooking wine, broth, herbs and bring to a boil,
stirring constantly. Cook until thickened. Season to taste with salt
and pepper and pour over chicken. Peel and core apples and cut into
thick slices. Place apple slices on top of chicken and sauce. Cover
casserole. Bake at 350° for 1 hour or until just tender. Cool. Wrap in
foil, freezer paper, or place pan in 2-gallon freezer bag. Label and
freeze. To Bake on serving day: Cook chicken and sauce as above. Place
browned chicken in 1-gallon freezer bag or rigid container. Pour
cooled sauce and sliced apples into another freezer bag. Put both bags
inside a larger freezer bag. Label and freeze. Freezing and Cooking
Directions: Pre-baked chicken: To serve, reheat the frozen casserole
(without thawing) covered at 400° for 1 hour or until heated through.
Unbaked chicken: To serve, thaw bags. Place chicken pieces in 3-quart
casserole or 9x13 dish/pan. Pour sauce over chicken. Arrange apple
slices on top. Bake covered at 350° for 1 hour. Comments: This is
really yummy! The apples give it a great taste - but if you prefer,
omit them.
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