Poulet à la Normande Crouch End

Step 1

Set an oven to 180˚C.

Step 2

Heat the olive oil in a Dutch oven, season the chicken all over, and fry in the hot oil until golden on all sides. Remove the chicken to a plate.

Step 3

Sauté the vegetables in the fat until translucent. Add the herbs, the chicken quarters and the chicken trimmings. Add enough stock to cover the chicken, bring to a simmer, cover and place in the oven for 1 hour.

Step 4

While the chicken is braising, fry the the mushrooms in butter until they have slight colour. Next fry the apple pieces in butter with a little salt until they brown. Flambé the apples with the calvados.

Step 5

Once the chicken is done, put about 2 ladles of the stock into the pan with the mushrooms and add the cream. Bring just to the boil, reduce a little to thicken and check seasoning.

Step 6

To serve, lift the chicken quarters onto plates, spoon over the mushroom cream sauce and arrange the apples around. Garnish with a little tarragon.