Vicki C's Poulet de Normandie

Written by Vicki C.

Poulet de Normandie

I had a cooking/baking party with some friends the other night and decided to make one of my easiest and tastiest meat dishes in their kitchen – Poulet de Normandie, except I used pork tenderloin instead of chicken.

Ingredients with my cooking mitt =)

Ingredients (Serves 5)

- Chicken (thigh and leg works the best) or pork tenderloin

- Cilantro for cooking and garnish

- 3 granny smith apples (diced)

- 2 cans of apple ciders

- Butter

- Onion

- Cooking oil (I prefer olive oil or grapeseed)

Directions:

1) Season the meat as you like; for simple tastiness, a little salt and pepper works well.

2) Pour a little oil into the frying pan and place the meat into the pan.  Cook on medium heat, turning it over as required. Cover it with a lid for faster cooking. 

Tip: For pork, try tenderizing it before cooking with some corn starch or pounding it with a heavy knife. 

3) In a pot or pan, melt a tablespoon of butter and add the diced apples on low-medium heat to caramelize. Remove when the apples soften and brown slightly.

Caramelizing the apples

4) Once the meat is cooked, place the meat onto a serving plate. 

Tip: Since the meat will be back on heat in Step 6), to avoid overcooking, only cook the meat until it is approximately 80% done. 

5) Using the meat oil and juice in the pan, cook sliced onions in the pan before adding in the cider. Reduce to half on medium heat and add chopped cilantro.

Onions sizzling for taste

6) Place the meat back into the pan and simmer on low heat for the flavor to seep. 

7) Remove the contents onto the serving plate and cover with the caramelized apples.

8) Add garnish and done!

Enjoy :)