- November 2005
- Serves 4
This Normandy chicken, or Poulet à la Normande, is an easy dish that is ready in under an hour. If French cuisine is your bag, we’ve got a lovely French onion soup that you’ve got to try.
- 40.6g (24.7g saturated)
- 24.1g (22.7g sugar)
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.
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