"Simplicity is the ultimate sophistication" LdV

Thursday, 2 February 2017

NORMANDY'S CHICKEN WITH MUSHROOMS, CREAM AND CIDER (Poulet à la normande aux champignons, crème et cidre)

NORMANDY'S CHICKEN WITH MUSHROOMS, CREAM AND CIDER
(Poulet à la normande aux champignons, crème et cidre)


Very yummy chicken recipe from Normandy in France. There are many ways to realize it actually, especially one : with apples and Calvados. So I will propose it next time! I advise you to use mushrooms in cans for this recipe because they are tastier than fresh ones when cooked with the cider and the cream.
As usual, terribly easy recipe to enjoy a Sunday evening...



Wine pairing : Etoile blanc (White) from Jura.



NORMANDY'S CHICKEN WITH MUSHROOMS, CREAM AND CIDER

A quick glance in your kitchen…

In your fridge
Chicken breasts
Crème fraîche
Cider 
Butter

In your cupboard
Mushrooms
Shallots
Rice


NORMANDY'S CHICKEN WITH MUSHROOMS, CREAM AND CIDER
Serves 4


4 chicken breasts diced 
A little tin of mushrooms sliced
3 tbsp of crème fraîche
A little glass of cider
3 shallots chopped finely
50g 1,7 oz of butter
300g 10,58 oz of rice 

In a pan, soften the shallots in a little bit of butter for a few minutes.
Add the chicken, the mushrooms and the cider.
Cover and cook for 20 minutes over a low heat.
Incorporate the crème, stir well and cook for a further 10 minutes.
At the same time, cook the rice.
Once cook, serve the chicken with the rice.



Poulet à la normande aux champignons, crème et cidre

Pour 4 personnes
4 blancs de poulet coupés en morceaux
1 petite boite de champignons
3 cas de crème fraîche
Un petit verre de cidre fermier
3 échalotes finement émincées
50g de beurre pour la poêle
300g de riz

Dans la poêle, blondir les échalotes dans le beurre pendant quelques minutes.
Ajoutez le poulet, les champignons et le cidre.
Couvrez et cuisez pendant 20 minutes à feux doux.
Apres ce temps, ajoutez la crème, mélangez bien puis poursuivez la cuisson 10 minutes supplémentaires.
Cuire le riz et le servir avec le poulet.

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