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Old 04-11-2012, 06:08 AM   #1
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Poulet à la Normande with Margaux

Good Morning,

HOW DO YOU CHICKEN AND FRUIT COMBINE ?

Here is my take on the subject ...

There are over 100 varieties of apples grown in Normandy, France ... Furthermore, the fruit is used to produce Cider and Calvados ( Apple Brandy ) and appears in uncountable regional recipes ...

When a dish is cooked la Normande, it denotes Butter or Cream and one or more of the following ingredients: apples, apple cider and / or Calvados.

This dish is also prepared with pork tenderlion.

POULET À LA NORMANDE WITH MARGAUX ...

1 pound of chicken breast, cut into 1 inch thick slices
5 tblps. butter
4 Medium Golden Delicious Apples: peeled, cored and sliced 1/3 inch thick
1 tsp. sugar
2 large shallots
1 tblsp. fresh chopped thyme and a pinch of dried thyme
1/4 cup Calvados Brandy or other Apple Brandy
1 cup of heavy cream
1/4 cup Apple Cider

1. Place the chicken breasts between plastic wrap and using a mallet, pound the breasts into 1/4 inch thickness. Cover tightly and refrigerate for 2 hours.

2. Melt 2 tblps of butter in a heavy large skillet over medium high heat and add the apples and sugar to skillet and sauté until golden brown about 6 minutes ... set aside and cover to keep warm.

3. melt 2 tblsps butter in another heavy large skillet over high heat, and seaon the chicken slices with salt and pepper. Add the chicken to skillet and sauté until just cooked through about 2 mins. per side. Transfer to plate and keep warm.

4. Melt 1 tblsp of butter in same skillet over medium heat and add shallots, thyme and sauté 2 mins. Add the Brandy and boil until reduced to a glaze, scraping up the brown bits ... Stir in cream and Cider ... Simmer until sauce mixture thickens, about 3 mins.

5. Season with salt and freshly ground black pepper.
Reheat apples for a minute or 2 if necessary. Place the chicken on plates, and drizzle the sauce over ... Garnish with pieces of sautéed apple slices ...

*** Serve with a French Bordeaux ( they are under $15.00 in USA ) or Beaujolais.

Kindest. Margi.

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Old 04-11-2012, 08:11 PM   #2
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What is Margaux? I didn't see it in the ingredient list.
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Old 04-11-2012, 09:08 PM   #3
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Quote:
Originally Posted by Gourmet Greg
What is Margaux? I didn't see it in the ingredient list.
Heh. It's Margi's name!

Lovely name and lovely recipe, BTW.
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Old 04-11-2012, 11:40 PM   #4
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How sweet does this end up, Margi?
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Old 04-11-2012, 11:51 PM   #5
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That looks wonderful. I presume when you write "Apple Cider", that you mean an alcoholic cider?
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Old 04-12-2012, 04:27 AM   #6
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Gourmet Greg and Dawgluver,

Yes, Margaux is my first name ... Though, I am not one of the ingredients Greg, we can chat about this on a PM ! ! ha ha ...

Princess Fiona,

Firstly, I have made this dish with both chicken and tenderlion pork for many years ... We do not find it sweet, as a matter of fact it can considered tart and savoury ... One can eliminate the teaspoon of sugar for starters ...

Granny Smith apples are tarter and more acidic than Golden Delicious. The Cider, can be purchased UNsweetened, and the little amount of Calvados, a fine Brandy, is NOT sweet at all ... It is more of a " Cognac " with a heat type liquor than a sweetened cordial. The Calvados provides the unique aromas --- it is lovely.

The Flambèed sauce, makes this dish heaven on earth ...

Now to answer Tax Lady´s question about the Apple Cider:

apple cider usually has 5% alcohol in Spain ... However, there are NON alcoholic ciders produced for export from Spain, under the popular brand EL GAITERO, which means BAG PIPE PLAYER and has a Bag Pipe Player for a logo.

I hope this has answered all ...

Have a lovely day.
Margi.
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Old 04-12-2012, 07:56 AM   #7
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Thank you, Margi! The recipe looks very good, but I was worried about sugar content.
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Old 04-12-2012, 09:01 AM   #8
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I often use my name in the title of a recipe because it's my version which may not be at all like the traditional dish.

For instance, my Sally's Buried Steak is my way of making Salisbury Steak. Mine is based on a tomato sauce instead of a gravy. Plus I like the play on words.
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Old 04-12-2012, 10:27 AM   #9
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Yum, Margi. The dish sounds delicious. I'll have to try it. Thanks. And thanks for the further details.
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Old 04-18-2012, 09:51 AM   #10
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@ Katie H.

Thanks for the feedback. It is also very lovely with pork tenderloin.

Kind regards.
Margi.
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