Normandy-style chicken

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 28 ratings

Preparation : 20 min

Cooking : 45 min

Total time : 1 h 5

Rest : 0 min

4 people

8 chicken thighs

60 g of semi-salted butter

2 onions

6 garlic cloves

4 stalks of celery stalk

500 ml of cider

1 vegetable bouillon cube

100 ml of boiling water

6 leaves bay leaves

1 bunch of thyme

2 tbsp of crème fraîche

2 tbsp of old-fashioned mustard

1 tbsp of plain flour

1 pinch of fleur de sel

1 pinch of pepper

RECIPE STEPS

1On a hot grill, sauté the chicken thighs in half of the melted butter. Brown on each side and set aside on absorbent paper.

8 chicken thighs
30 g of semi-salted butter

2During this time, finely chop the onions and cut the celery stalks into 1/2 cm pieces. Peel and crush the garlic cloves.

2 onions
6 garlic cloves
4 stalks of celery stalk

3In the metal bowl equipped with the XL Kneader, melt the rest of the butter by running the program. After a minute, add the onions, celery, garlic to caramelize them and crumble the vegetable broth cube with 100 ml of boiling water.

30 g of semi-salted butter
2 onions
6 garlic cloves
4 stalks of celery stalk
1 vegetable bouillon cube
100 ml of boiling water

Stir-fry | 07:00 / Auto / 160°C

4Deglaze with the cider, add half of the thyme bouquet, half of the bay leaves and arrange the chicken thighs. Add the rest of the aromatic herbs on top and run the program.