Poulet Normande

Recipe Ingredients

2 oz	56g	Margarine
1 tablespoon	15ml	Vegetable oil
8 oz	227g	Spanish onions - finely chopped
1		Garlic - crushed
		Fine matzo meal - for coating
		Salt
		Freshly ground black pepper
3 lbs	1362g / 48oz	Roasting chicken - separated into parts
8 oz	227g	Apple - peeled and diced
4 tablespoons	60ml	Passover brandy
1 tablespoon	15ml	Celery leaves - finely chopped
1 cup	237ml	Apple juice
2		Egg yolk - lightly beaten
1 section		Watercress - for garnish
		Apple slices - for garnish

Recipe Instructions

Heat the margarine and oil in a large frying pan, and cook the onion and garlic until transparent, stirring constantly.

Mix the matzo meal and the salt and pepper; coat the chicken pieces lightly. Add to the pan in one layer, and cook until browned on both sides. Remove from the pan and keep hot in an ovenproof dish.

Stir in the apples and cook 2-3 minutes until softened. Pour in the brandy, and ignite it carefully. When the flames die down, add celery leaves and apple juice, and bring to a boil.

Pour the contents over the chicken, cover tightly and bake at 325F for 50-60 minutes until chicken is tender. Transfer the chicken to a serving dish.

Puree the apples and cooking juices (sieve, food mill, food processor). Bring to a rapid boil and reduce to about 1 cup. Add slowly to egg yolks, beating constantly to prevent curdling the yolks. Stir over very low heat until mixture thickens, then pour over chicken. Garnish with watercress and slices of apple (dip apple slices in lemon juice to prevent discoloration).

Source:
Ann Kaye and Hetty Rance

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.