Serves 4

Normandy chicken recipe

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Ready in 35 minutes

75g butter
8 skinless chicken thighs
6 shallots, halved
4 celery sticks, chopped
300ml apple juice (or cider)
300ml good-quality fresh chicken stock, hot
200ml crème fraîche
4 eating apples, such as Cox’s or Braeburn, cored and cut into wedges
3 tbsp chopped fresh chives, to serve

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1. Heat 50g butter in a roasting tin on the hob and brown the chicken thighs all over, turning as needed. Add the shallots and celery and cook for a few minutes. Pour over the apple juice and stock and season to taste. Bring to the boil, then cover tightly with foil and cook for 20 minutes, or until the juices run clear when the chicken is pierced. Stir in the crème fraîche and bring just to the boil, then simmer for 1 minute.
2. Heat the rest of the butter in a large frying pan over a medium heat. Add the apple wedges and fry for 5 minutes until lightly coloured. Stir the apples into the chicken. Sprinkle with some chopped chives and serve. This is great with French beans, broccoli and mashed potato.

Nutritional info

Per serving: 598kcals, 40.6g fat (24.7g saturated), 36.7g protein, 24.1g carbs, 22.7g sugar, 1.1g salt

Chef's tip

Freeze any leftover cooled casserole, then defrost overnight in the fridge and reheat at 180C/fan160C/gas 4 for 30 minutes until piping hot. Cooking this in a roasting tin helps save time when browning the chicken, because you can do it all at once rather than in batches. Keep it tightly covered with foil during cooking, though.

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