Chicken Normandy Pot Roast in Apple Cider Sauce


Photography Andy Arnfield – The Gourmet Grocer

Winter has hit Sydney with a  bang this week, which isn’t too much of a bad thing as I love it!!!! Coming from the North of England, Winter to me means stews, soups, roasts and anything gorgeously hearty really!! Rich decedent flavours are something I grew up with and with the aid of my trusty Dutch oven, a chicken pot roast was in order. Normandy Chicken is one of the most famous dishes in France and has been eaten for centuries, the succulent chicken drenched in the apple cider creamy sauce is simply delicious. A true one pot wonder, with fool proof results! Enjoy


1 tbsp olive oi
1 onion, sliced
100g pancetta, diced
1x 1.5kg whole free range chicken
350ml dry cider
300ml chicken stock
2 Granny smith apples, cored and sliced
4 tbsp creme fraiche
large handful flat leaf parsley, chopped
salt and pepper to taste


Preheat the oven to 180°C, fan forced 160°C. Heat the olive oil in a large frying pan. Add the onion and cook for 3-4 minutes until softened. Remove from the pan, add the pancetta and cook for 3-4 minutes until brown and crispy, then set aside. Add a little extra oil to the pan if needed, then brown the chicken all over. Turn regularly, pressing down on each side. Remove the chicken from the pan and pour in the cider, scraping up any crispy bits.

Put the sliced onions and bacon in a dutch oven, then put the chicken on top. Add the cider pan juices and stock. Cover with a lid and bake in the oven for 50 minutes.

Add the apples and cook uncovered for 20 minutes, or until the juices of the chicken run clear. Stir in the crème fraîche and sprinkle over the parsley.

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