Chicken Normandy

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (2 lb) chicken, cut up into serving pieces,skin removed
• 1 tablespoon oil
• 2 teaspoons flour
• 1 1/4 cups apple juice
• 1/4 cup calvados or 1/4 cup apple brandy
• 1 teaspoon oil
• 1 peeled chopped granny smith apple (about 1 cup)
• 1/2 cup chopped shallot
• 1 bay leaf
• 1/2 cup sour cream (low fat is ok)
• 1 tablespoon butter
• 2 tablespoons sugar
• 2 granny smith apples, cored but not peeled,sliced crosswise into thin rings

Recipe

• 1 combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
• 2 add chicken, seal bag and shake to coat.
• 3 sauté chicken in 1 tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
• 4 place 2 tbs flour in a small bowl and gradually add juice and calvados, whisking until blended.
• 5 add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
• 6 return chicken to the skillet.
• 7 add apple juice mixture and bay leaf.
• 8 bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
• 9 discard bay leaf.
• 10 remove skillet from heat and stir in sour cream.
• 11 remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
• 12 wipe the skillet clean.
• 13 melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
• 14 arrange apple rings on platter next to chicken mixture and serve.