Recipe: Normandy Chicken

Name: Poule normande
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 portions
Ingredients: 1 poule fermière de préférence1 oignon4 carottes4 navets4 blancs de poireaux2 branches de céleri1 bouquet garniPour la sauce :40 g de beurre30 g de farine20 cl de crème fraîche épaisse de Normandie15 cl de cidre1 jaune d'oeufsel et poivre du moulin

By cuisine et partage ★ ★ ★ ★ ★ 4.5/5 (6 reviews) Meat

Prep 15 min

Cook 60 min

Total 1h15

Servings 4 serv.

A version of the famous Normandy chicken, cooked in a Dutch oven with its small vegetables and the essential white sauce. Lovers of this dish will be delighted!

Ingredients for 4 servings

1 farm chicken, preferably
1 onion
4 carrots
4 turnips
4 leek whites
2 celery stalks
1 bouquet garni

For the sauce:

40 g butter
30 g flour
20 cl thick Norman crème fraîche
15 cl cider
1 egg yolk
salt and ground pepper

Step-by-step directions

1/ Salt and pepper the inside and outside of the chicken. Place the chicken in a large Dutch oven and cover with cold water.
2/ Bring to a boil slowly, salt and pepper and add the bouquet garni and onion.
3/ Clean and peel the vegetables, leave them whole. After one hour, put your vegetables in the Dutch oven, cover halfway and let simmer gently for about another hour, monitoring the cooking of the chicken (depending on its size).
For the white sauce:
1/ Remove 40cl of chicken broth
2/ Melt the butter in the pan, once melted add the flour and mix for 2 minutes without stopping stirring, when the roux begins to brown gradually add the vegetable broth while continuing to stir. Let thicken over medium heat while stirring.
3/ Mix the egg yolk and crème fraîche in a bowl, salt and pepper. Add the 15cl of cider then pour this liaison into the white sauce pan and mix, salt and pepper, let simmer 2 minutes. The sauce is ready, remove your chicken from the broth, carve it and serve with the white sauce and small vegetables. Bon appétit!!!!

Chef Patrick's Comment

Correct recipe, however a few things: when you put your chicken in cold water, impurities rise to the surface; after 3 minutes of boiling, discard this water and refresh your chicken. Then put it back to cook normally. Another small thing: in a poached chicken recipe in professional cooking, we never put turnips because their strong flavor somewhat destroys the quality of your supreme sauce.

Poule au pot Bouillon de poule Sauce blanche Poulet en cocotte Poulet a la crème