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Chicken Normandy
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Charlie Aggett

Charlie Aggett

Chicken Normandy

3h 55m

This recipe involves a deboned whole chicken for an impressive and very indulgent eating experience. The chicken is stuffed with a pork and prune stuffing, tied back together and then roasted. It is served with a rich, creamy sauce that's seasoned with cider and calvados.

This recipe is inspired by a classic French dish, Chicken a la Normandy. It is made with ingredients that are native to the region such as apples and brandy.

  • Peel 3 braeburn apples

    Step 0
  • Cut each apple into 8 wedges and remove the core

    Step 1
  • Add ½ cup of apple juice to a pan on medium heat

    Step 2
  • Add ⅓ cup of muscovado sugar. Heat until the bubbles become larger and the temperature reaches 140 ºC

    Step 3
  • Add 1 tsp of butter and melt

    Step 4
  • Add the apples. Stir to coat them in the caramel. Reduce the heat to low

    Step 5
  • Cook the apples for 4m, until slightly soft. The Apples in Apple Caramel are ready

    Step 6
  • Cut 3 tbsp of prunes into ½ cm pieces. Reserve in a bowl

    Step 7
  • Cover with 2 tbsp of calvados. Leave to soak for 30m until the prunes hydrate

    Step 8
  • Trim, peel and halve 1 onion

    Step 9
  • Dice the onion into very small pieces

    Step 10
  • Trim and peel 1 garlic clove

    Step 11
  • Small dice the garlic clove

    Step 12
  • Remove the casing of 300 g of pork sausage and put it in a large bowl

    Step 13
  • Drizzle 15 ml of vegetable oil in a frying pan over medium heat

    Step 14
  • Add the diced onion and garlic and sweat them until the onion is translucent. Remove from heat before the garlic turns brown

    Step 15
  • Transfer to a bowl and let it cool slightly

    Step 16
  • Add the chilled onion and garlic to the bowl with the pork sausage

    Step 17
  • Add the soaked prunes

    Step 18
  • Grate ½ lemon and add the zest

    Step 19
  • Grate ¼ of 1 nutmeg

    Step 20
  • Season with salt and black pepper to taste

    Step 21
  • Combine with hands until fully incorporated. The Pork Sausage & Prune Stuffing is ready

    Step 22
  • Preheat an oven to 100 °C

    Step 23
  • Remove the wings of 1 whole chicken

    Step 24
  • Make a small incision against the breast to reveal the wishbone. Run you knife closely against both sides of the bone. Release it with your fingers by holding both sides and pulling it out towards you

    Step 25
  • Cut along the spine of the chicken

    Step 26
  • Remove the breast by carefully cutting alone the chest bone. Make sure not to knick the breast meat while separating

    Step 27
  • Continue to separate the breast by rotating the chicken to get a better angle. Repeat the process on the other side of the chicken

    Step 28
  • Remove the backbone by carefully cutting along the area connected to the meat. Be careful to cut as little meat as possible

    Step 29
  • Debone the thighs by making and incision along the bone. Detach the bottom part of the bone from the meat. Scrape the meat away and cut along the ball joint

    Step 30
  • Place 1½ cups of pork sausage & prune stuffing in the center of the deboned chicken between the two breasts

    Step 31
  • Secure the skin in place by threading a wooden skewer through the two sides of skin, starting on the leg side and finishing at the neck cavity

    Step 32
  • Turn the chicken over and pull the elastic food tie over the breast so that it sits on top of the wings and legs but under the breast. Twist to create a loop and pull over the each side of the wooden skewer to secure

    Step 33
  • Place the chicken in a roasting tray and cook in a preheated oven at 100 °C in the oven for 1h until the core temperature reaches 58 °C. Remove the chicken from the oven

    Step 34
  • Trim, halve, and peel 1 onion

    Step 35
  • Dice the onion into small pieces

    Step 36
  • Trim and peel 1 clove of garlic

    Step 37
  • Mince the garlic

    Step 38
  • Add 1 tbsp of vegetable oil to a pan on medium heat

    Step 39
  • Add the onion and garlic. Sweat until translucent. Stir frequently

    Step 40
  • Add ¾ cup of dry cider to the pan. Simmer and reduce until there is almost no liquid

    Step 41
  • Add 1 cup of chicken stock

    Step 42
  • Add ¾ cup of heavy cream. Mix and simmer until reduced by ​​½

    Step 43
  • Strain the sauce. Transfer it to a clean saucepan on medium heat

    Step 44
  • Add 1 tsp of dijon mustard and 2 tbsp of calvados

    Step 45
  • Add flaky salt to taste. Stir to combine ingredients. The chicken sauce with cider & calvados is ready

    Step 46
  • Let the chicken rest and preheat your oven to 250 °C

    Step 47
  • Brush the chicken with vegetable oil. Season generously with salt and pepper

    Step 48
  • Return the chicken to the oven and roast 10m until the skin gets brown and crispy. Remove it from the oven

    Step 49
  • Remove the wooden skewer and the twine. Let it rest 10m to settle the juices

    Step 50
  • Add the drained juices from the roasted chicken into the sauce and mix until thoroughly combined

    Step 51
  • Slice the breast of the roasted chicken and separate the legs

    Step 52
  • Garnish a plate with fresh leaves and place the roasted chicken over them

    Step 53
  • Serve some caramelized apples and pour the chicken sauce with cider & clavados over the plate

    Step 54
  • The chicken normandy is ready. Enjoy!

    Step 55

Yield 6 people

Apples in Apple Caramel

  • Braeburn Apple

    Braeburn Apple

    3
  • Muscovado Sugar

    Muscovado Sugar

    ⅓ cup
  • Apple Juice

    Apple Juice

    ½ cup
  • Butter

    Butter

    1 tsp

Pork Sausage & Prune Stuffing

  • Pork Sausage

    Pork Sausage

    300 g
  • Prune

    Prune

    3 tbsp
  • Nutmeg

    Nutmeg

    1
  • Lemon

    Lemon

    1
  • Calvados

    Calvados

    2 tbsp
  • Onion

    Onion

    1
  • Garlic

    Garlic

    1 clove
  • Vegetable Oil

    Vegetable Oil

    1 tbsp
  • Black Pepper

    Black Pepper

    To taste
  • Salt

    Salt

    To taste

Roasted Chicken with Pork & Prune Stuffing

  • Whole Chicken

    Deboned Whole Chicken

    1
  • Vegetable Oil

    Vegetable Oil

    as needed
  • Black Pepper

    Black Pepper

    To taste
  • Salt

    Salt

    To taste

Chicken Sauce with Cider & Calvados

  • Chicken Stock

    Chicken Stock

    1 cup
  • Calvados

    Calvados

    2 tbsp
  • Dry Cider

    Dry Cider

    ¾ cup
  • Heavy Cream

    Heavy Cream

    ¾ cup
  • Dijon Mustard

    Dijon Mustard

    1 tsp
  • Onion

    Onion

    1
  • Garlic

    Garlic

    1 clove
  • Flaky Salt

    Flaky Salt

    to taste
  • Vegetable Oil

    Vegetable Oil

    1 tbsp

Equipment

  • Probe Thermometer

    Probe Thermometer

  • Probe Thermometer

    Probe Thermometer

  • Butcher's Twine

    Butcher's Twine

  • Wooden Skewer

    Wooden Skewer

  • Fine Mesh Sieve

    Fine Mesh Sieve

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