Ingredients: |
Ingredients: 3 cups canned low-salt chicken broth
1 cup apple cider or apple juice
8 oz parsnips, peeled, cut into 1/2 inch cubes
1 ¾ lb Yukon Gold potatoes, peeled, cut into 1/2 inch cubes
¾ lb Golden Delicious apples (2 large), peeled, cored, cut into ½ in. cubes
5 T. butter
8 skinless boneless
6 tsp. minced fresh thyme
chicken thighs, cut into 1-inch pieces
2 T. all-purpose flour
1 cup frozen peas, thawed
1/3 cup brandy
1/3 cup whipping cream
|
Directions: |
Directions:Combine chicken broth, apple cider, and parsnips in heavy large pot and bring to boil. Reduce heat to medium, cover & simmer until parsnips are tender (5 minutes). Using slotted spoon, transfer parsnips to small bowl. Add potatoes and apples to same pot. Cover; simmer until very tender (20 min). Remove from heat. Using slotted spoon transfer potatoes & apples to large bowl; add 3 T. butter. Mash until almost smooth. Season with salt & pepper. Pour broth mixture from pot into medium bowl; reserve pot.
Sprinkle chicken with salt, pepper, and 4 tsp thyme; dust with flour. Melt remaining 2 T. butter in reserved pot over med-high heat. Add half of chicken. Sauté until brown and cooked through,
turning with tongs, about 5 min. Using slotted spoon, transfer sautéed chicken to 11x7x2-inch glass baking dish. Repeat with remaining chicken. Top with parsnips, remaining 2 tsp thyme & peas. Return broth mixture to same pot; add brandy & whipping cream.
Boil over med-high heat until sauce is reduced to 1 ¼ cups, scraping up browned bits, about 3 min. Season with salt and pepper. Spoon over chicken. Cover with potato-apple mixture.
Preheat oven to 350°F. Bake casserole uncovered until potato topping is crusty and chicken filling is heated through, about 35 minutes.
Serves 4-6. |
This recipe for Chicken Normande with Mashed Apples and Potatoes is from