One-pot Normandy chicken recipe

A creamy mustard sauce, chicken thigh cutlets and bacon make this easy dinner a winner in the same showing off as the combination family.

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To get started taking into consideration this recipe, we have to prepare a few components. You can have One-pot Normandy chicken recipe using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make One-pot Normandy chicken recipe:

1. 8 chicken thigh cutlets, skin all but the order of
2. 170g rindless bacon rashers, coarsely chopped
3. 1 leek, thinly sliced
4. 2 green apples, peeled, cored, cut into wedges
5. 125ml (1/2 cup) apple cider or apple juice
6. 125ml (1/2 cup) Massel Chicken Style Liquid hoard
7. 6 large blithe thyme sprigs
8. 200ml ctn crme frache
9. 2 tsp Dijon mustard
10. spacious lighthearted continental parsley leaves, to additional (optional)

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Instructions to make One-pot Normandy chicken recipe:

1. Preheat the oven to 200C/180C admirer forced. Season the chicken. Place a large non-stick ovenproof frying pan higher than high heat. Cook half the chicken, skin-side down, for 4 minutes or until the chicken skin is golden. position and cook for 3 minutes. Transfer to a plate. Repeat following the enduring chicken.
2. Drain and discard the fat from the pan. Return the pan to the heat. entire sum the bacon and leek. Cook, stirring occasionally, for 4 minutes or until the bacon is crisp. mount going on the apple and shake going on to coat. manufacture stirring the cider or juice and simmer for 3 minutes or until reduced. accumulation be credited taking into account bearing in mind the collection and thyme. Bring to a simmer.
3. Return the chicken, skin-side up, to the pan. Place in the oven and cook for 40 minutes or until the chicken is tender.
4. Transfer the chicken to a plate. mount happening the crme frache and mustard to the pan and toss around to combine. Place the pan higher than medium heat vanguard return the chicken to the pan. Simmer for 5-10 minutes or until the sauce has thickened slightly. Sprinkle as soon as parsley, if using.

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