Chicken Normandy

Good enough for company. I have served with buttered noodles on the side tossed with herbs of provence and a salad of greens with roquefort dressing.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1⁄4 cup flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (2 lb)  chicken, cut up into serving pieces,skin removed
• 1  tablespoon  oil
• 2  teaspoons flour
• 1 1⁄4 cups  apple juice
• 1⁄4 cup calvados or 1⁄4 cup apple brandy
• 1  teaspoon  oil
• 1  peeled chopped granny smith apple (about 1 cup)
• 1⁄2 cup  chopped shallot
• 1  bay leaf
• 1⁄2 cup sour cream (low fat is OK)
• 1  tablespoon butter
• 2  tablespoons sugar
• 2  granny smith apples, cored but not peeled,sliced crosswise into thin rings

Directions

1. Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
2. Add chicken, seal bag and shake to coat.
3. Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
4. Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
5. Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
6. Return chicken to the skillet.
7. Add apple juice mixture and bay leaf.
8. Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
9. Discard bay leaf.
10. Remove skillet from heat and stir in sour cream.
11. Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
12. Wipe the skillet clean.
13. Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
14. Arrange apple rings on platter next to chicken mixture and serve.