Chicken with apples in cream sauce
This is a simplified version of chicken à la Normande. It is very easy and children really like this.
I prefer sour apples, like Granny Smith, because the sweeter varieties make the sauce a bit too sweet to my taste.
If you use a whole chicken, you can cook it cut in pieces or whole filled with an apple part.
- 2 chicken breasts or chicken tighs
- 2 apples
- 300 ml of cream
- 1 tbsp butter
- salt & pepper
Put salt and pepper on the chicken
Fry the chicken in butter until it is beautifully golden brown (10 min high heat)
Meanwhile peel the apples and cut them into slats
When the chicken is golden brown, add the apple pieces
Simmer for about 30 minutes on a gentle fire
Regularly check if there is enough cooking fluid, if necessary, replenish with water
Add the cream
Check the spicing and add salt and pepper if necessary