Recipe - Chicken Normandy

1 pack Holly farms pick of the chix
or best of the fryer
Salt
Freshly ground pepper
3 tablespoon Butter
2 tablespoon Vegetable oil
1 Onion; thinly cut or sliced up
2 Tart apples; peeled, cored,
and minced
One half cup Diced celery
2 tablespoon Allpurpose flour
1 cup Apple cider
One half cup Homemade chicken stock; (or
canned chicken broth)
One half cup Heavy cream
4 sl Bacon; cooked and crumbled
for garnish (optional)

Season chicken with salt and pepper. Heat butter and oil in Dutch oven. Add
chicken and brown well on all sides. Remove chicken with tongs and set
aside. Add onion to pan and saute until transparent. Add apples and celery
and saute 3 minutes. Sprinkle flour over appleonion mixture and cook,
stirring 2 minutes. Gradually add apple cider and stock and cook, stirring,
until mixture comes to a boil. Return chicken to pan, lower heat, cover,
and simmer 40 to 50 minutes or until chicken is tender . Adjust seasoning,
add cream, and cook, stirring until sauce is thickened and comes to a boil.
Arrange chicken on serving platter, spoon sauce over and sprinkle with
bacon.

Busted by Barb

Recipe by: Possum Kingdom Lake Cookbook

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998