30 December 2012,21:32 by
Ponmathi Srilekha.S

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Normandy Chicken is finely cooked and simmered in a casserole. The meat is tender and the creamy sauce with a lot of sliced mushrooms taste so yummy. You will never forget this dish once you have tasted this.
Serves :

Preparation Time :
15 minutes

Cooking Time :
1 hour

Preparation Method :

  • Melt half the butter in a flameproof casserole, add the chicken pieces and fry gently, turning frequently until golden on all sides.
  • Sprinkle with salt and pepper, cover and cook gently for 10 minutes.
  • Melt the remaining butter in another pan, add the mushrooms and cook until their juices run into the butter. Remove mushrooms with slotted spoon, draining them thoroughly.
  • Pour liquid into the casserole with the cider, cover and simmer gently for 35 minutes or until the chicken is tender.
  • Remove the chicken pieces and reserve. Stir the cream into the cooking liquid, bring to the boil and simmer until thick, stirring.
  • Return the chicken to the casserole, add the mushrooms and simmer for a few minutes until heated through. Taste and adjust seasoning.
  • Serve immediately with sauté potatoes and Vegetable Ribbon Medley. 


  • 150 grams butter 
  • 1½ kilograms chicken, cut into 4 serving pieces 
  • Salt 
  • Freshly ground pepper 
  • 500 grams mushrooms, sliced 
  • 250 ml dry cider 
  • 8 tablespoons double cream

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