Normandy Chicken

This all-time classic is usually made with chicken breasts, but in this simple version thighs have been used instead. Gently cooked with dry cider and juicy wedges of apple, a little crème fraîche is stirred in at the end to give a creamy finish.

Serves 2

1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
4 skinless chicken thighs
1 celery stick, sliced (optional)
Salt and freshly ground black pepper
1 red apple, cored and sliced into wedges
150 ml/¼ pint/2/3 cup dry cider
150 ml/¼ pint/2/3 cup boiling chicken stock
30 ml/2 tbsp fresh or frozen chopped parsley
30 ml/2 tbsp crème fraîche

1. Put the onion and garlic in the ceramic cooking pot. Arrange the chicken thighs on top, then pack the celery, if using, around the sides of the chicken. Season with salt and pepper.
2. Place the apple wedges on top of the chicken, then pour the cider and stock over. Cover with the lid and switch on the slow cooker to Auto.
3. Cook for 3-5 hours or until the chicken and vegetables are tender. Stir in the parsley, then transfer two of the chicken thighs and half the apples and gravy to a bowl or freezer container and cool.
4. Stir half the crème fraîche into the remaining casserole juices and serve on a warm plate. Serve with crusty French bread or creamed potatoes and steamed green beans.

Second serving
Either cover the cooled mixture and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow to defrost in the fridge overnight. To serve, transfer to a saucepan and heat until piping hot, stirring in the crème fraîche just before serving.

Cook's tip
Two skinned chicken supremes (chicken breasts still on the bone) may be used instead of the thighs.
For extra flavour, blend 2.5 ml/½ tsp of Dijon mustard with the crème fraîche before adding.

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