Normandy Chicken Fricassee

13 Sep

More slowly cooked goodness.

Onions and bacon were fried off and set aside, with the bacon fat and some butter then used to brown off some chicken joints that had been coated with seasoned flour.

These were thrown into a large pan with some cider, chicken stock, seasoning and a bayleaf.

After 25 minutes of simmering, the onions and bacon rejoined the chicken along with some mushrooms. Another 15 minutes and to finish some creme fraiche and Dijon mustard were stirred in.

As an accompaniment some slices of apple were fried in some more butter until brown.

Mrs M scored it 8 out of 10.

Mr M

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