Chicken Normandy

This luscious and creamy French favorite gets the flavor just right with the additions of both the apple slices and cider. Enjoy the flavors of the Normandy region with out leaving home.


24 x 5-oz. servings
15 lb. chicken thighs and breasts
Kosher salt and ground black pepper , to taste
1/4 cup olive oil
3 cups sliced sweet onion
1 1/2 qt. (about 52 oz.) MUSSELMAN'S Sliced Apples
2 cups diced celery
1/2 cup all-purpose flour
1 qt. (32 oz.) MUSSELMAN'S Apple Cider
2 cups chicken stock
2 cups heavy cream
24 slices bacon, cooked and crumbled, for garnish
minced chives for garnish, if desired


Season chicken with salt and pepper to taste. In large heavy skillet, heat oil over medium heat; add chicken and brown well on all sides. Remove chicken and place in full-size steamtable pans. Keep warm.
Add onion to skillet and sauté until transparent, about 3 minutes. Add sliced apples and celery and sauté 2 more minutes. Sprinkle flour over apple-celery mixture and cook, stirring constantly, two minutes, until thickened. Gradually add apple cider and chicken broth, a little at a time, stirring constantly, until mixture comes to a boil and thickens. Stir in cream and bring to a boil. Pour evenly over chicken in steamtable pans and bake in a 350°F oven for 30 to 40 minutes or until chicken is tender and mixture is reduced. Adjust seasoning.
To Serve: For each serving, arrange chicken pieces on a plate and ladle 1/2 to 1 cup sauce over chicken. Accompany with roasted parsnips, carrots, potatoes and other root vegetables. Garnish with crumbled bacon and minced chives, if desired.

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