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| Home -> [Chicken, Poultry] -> [Chicken normandy #3 Recipe] |
Chicken normandy #3
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Chicken, Poultry |
Rating: |
0 |
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Ingredients:
| 6
| lbs | Chicken parts | | 4
| tbsp | Butter | | 1/4
| cup | Brandy OR cognac | | 1
| | Medium onion, sliced | | 1
| tbsp | Salt | | 1/4
| tbsp | Pepper | | 1/4
| tbsp | Basil | | 1
| | Clove garlic, pressed | | 2
| | Medium apples, cored and | | | Sliced | | 1/4
| cup | Apple juice | | 1
| tbsp | Flour | | 1/2
| cup | Heavy cream | | 1/4
| cup | Snipped fresh parsley |
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Procedures:
| 1 | Melt butter in a skillet and brown onion, garlic and chicken. | | 2 | Pour brandy over chicken and set aflame. | | 3 | When flames die down, remove chicken, onions and garlic to crock pot. | | 4 | Add remaining ingredients except flour, cream and parsley. | | 5 | Cover and cook on high, 3-4 hours or low, 5 hours. | | 6 | Before serving remove chicken. | | 7 | Blend flour and cream together. | | 8 | Stir into juice left in crock pot until sauce thickens. | | 9 | Serve over buttered noodles. |
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