Mary Berry Normandy Chicken Recipe

Mary Berry Normandy Chicken is a delicious dish, featuring tender chicken breasts cooked in a creamy sauce with apples, onions, and brandy. It’s a classic French recipe that is easy to make and perfect for any occasion. This recipe serves 4 people and can be prepared in approximately 45 minutes.

In this article, I will show you how to make Mary Berry Normandy Chicken step by step, with tips and tricks along the way.

What is Mary Berry Normandy Chicken Recipe?

Mary Berry Normandy Chicken is a dish that originated in the Normandy region of France, where apples, cider, and cream are abundant. The chicken is browned in butter, and then simmered in a sauce made with apple brandy, chicken stock, cream, and mustard. The sauce is thickened with cornflour and enriched with egg yolks. The dish is garnished with sliced apples and parsley.

Other Chicken Recipes

• Mary Berry Chicken Stroganoff
• Delia Chicken Basque
• Nigella Chicken Stroganoff

Why You’ll Love This Recipe

There are many reasons to love this recipe, such as:

• Simplicity: The recipe is straightforward, requiring basic cooking techniques and easily accessible ingredients.
• Flavorful: The combination of creamy sauce, tender chicken, and the subtle sweetness of apples creates a rich and satisfying taste.
• Adjustable: You can tailor the recipe to your preferences, adjusting the brandy, cream, and mustard to achieve your desired flavor balance.
• Elegant: Despite its simplicity, this dish has a sophisticated look and taste that’s sure to impress guests.
• Comforting: It’s a perfect meal for cooler weather, offering a warm and comforting experience.

Ingredients Needed to Make Mary Berry Normandy Chicken

To make this recipe, you will need the following ingredients:

• 4 chicken breasts, skinless and boneless
• Salt and black pepper, to season
• 25 g (1 oz) butter
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 150 ml (5 fl oz) apple brandy (such as Calvados)
• 300 ml (10 fl oz) chicken stock
• 150 ml (5 fl oz) double cream
• 2 tsp Dijon mustard
• 2 tsp cornflour
• 2 egg yolks
• 2 apples, cored and sliced
• 2 tbsp chopped parsley, to garnish

Instructions to Make Mary Berry Normandy Chicken

To make this recipe, follow these steps:

Step 1: Season and brown the chicken

• Season the chicken breasts with salt and pepper on both sides.
• Heat the butter in a large frying pan over medium-high heat.
• Add the chicken breasts and cook for about 15 minutes, turning once, until golden and cooked through.
• Transfer the chicken to a plate and keep warm.

Step 2: Cook the onion and garlic

• In the same frying pan, reduce the heat to medium-low and add the onion and garlic.
• Cook for about 10 minutes, stirring occasionally, until soft and translucent.
• If the pan is too dry, add a splash of water.

Step 3: Add the brandy and stock

• Increase the heat to high and add the apple brandy.
• Bring to a boil and cook for about 5 minutes, scraping up the brown bits from the bottom of the pan.
• Add the chicken stock and bring to a boil again.
• Reduce the heat and simmer for about 10 minutes, until slightly reduced.

Step 4: Add the cream and mustard

• In a small bowl, whisk together the cream, mustard, cornflour, and egg yolks.
• Gradually whisk this mixture into the sauce, stirring constantly.
• Bring to a gentle boil and cook for about 5 minutes, until thickened and smooth.
• Season with salt and pepper to taste.

Step 5: Add the apples and parsley

• Add the apple slices and parsley to the sauce and stir to combine.
• Return the chicken to the pan and spoon some sauce over each piece.
• Simmer for about 5 minutes, until the apples are tender and the chicken is heated through.

Step 6: Serve and enjoy

• Transfer the chicken and sauce to a large platter or individual plates.
• Serve hot, with rice, mashed potatoes, or crusty bread to soak up the sauce.
• Enjoy your delicious Mary Berry Normandy Chicken!

What Do I Serve With Mary Berry Normandy Chicken?

This dish pairs wonderfully with a variety of sides that complement its rich and creamy sauce.

Consider serving it with:

• Rice: A simple steamed rice can soak up the delicious sauce.
• Mashed Potatoes: Creamy mashed potatoes make for a comforting accompaniment.
• Crusty Bread: Ideal for savoring every bit of the flavorful sauce.
• Steamed Vegetables: Lightly steamed green beans or broccoli can add a fresh contrast to the dish.
• Salad: A crisp salad dressed with a light vinaigrette can offer a refreshing balance.

Pro Tips to Make Perfect Mary Berry Normandy Chicken

• Proper Browning: Ensure the chicken is well-seasoned and browned to perfection. This step adds depth to the dish’s flavor.
• Quality Ingredients: Use high-quality apple brandy and fresh cream for the best taste.
• Sauce Consistency: Whisk the sauce thoroughly when adding the cornflour and egg yolks to avoid lumps and achieve a smooth, creamy consistency.
• Adjust Seasonings: Taste and adjust the seasoning of the sauce before adding the chicken back into the pan, ensuring a perfectly balanced dish.
• Garnish: Don’t skip the garnish of sliced apples and parsley. It adds a fresh, appealing finish to the presentation.

Variations of Mary Berry Normandy Chicken

Experimenting with variations can add a delightful twist to the classic Mary Berry Normandy Chicken.

Here are a few ideas:

• Cider Substitute: Replace the apple brandy with apple cider for a milder, fruitier taste.
• Mushroom Addition: Add sliced mushrooms along with the onions for an earthy flavor.
• Herb Infusion: Introduce herbs like thyme or rosemary during the simmering process for added aroma and depth.
• Spicy Kick: Incorporate a pinch of red pepper flakes or a dash of hot mustard for a bit of heat.
• Cream Alternatives: For a lighter version, substitute full-fat cream with half-and-half or a plant-based cream.

How Do I Store Mary Berry Normandy Chicken Leftovers?

Proper storage is key to maintaining the quality of your leftovers. Follow these steps:

Refrigerating

• Cool Quickly: Allow the dish to cool to room temperature within two hours of cooking to prevent bacterial growth.
• Airtight Containers: Transfer leftovers to airtight containers to keep them fresh and prevent absorbing odors from the fridge.
• Consume Within 3 Days: For best quality, eat refrigerated leftovers within three days.

Freezing

• Portion Control: If you have a lot of leftovers, consider freezing them in individual portions for easier thawing.
• Freezer-Safe Containers: Use freezer-safe bags or containers to prevent freezer burn and seal in freshness.
• Label and Date: Always label your containers with the date of freezing. Consume within 3 months for optimal taste.

How Do I Reheat Mary Berry Normandy Chicken Leftovers?

Reheating leftovers properly ensures they’re just as delicious the second time around.

Here are some tips:

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken and sauce in an oven-safe dish, cover with foil to retain moisture, and heat for 20-25 minutes or until thoroughly warm.
• Stovetop Method: Transfer the chicken and sauce to a skillet or saucepan. Reheat over medium-low heat, stirring occasionally, until heated through. Add a splash of cream or chicken stock if the sauce has thickened too much.
• Microwave Method: For a quick option, place a serving of the chicken and sauce in a microwave-safe dish. Cover and heat on medium power in 1-minute intervals, stirring in between, until hot.

Nutritional Values (per serving)

• Calories: Approximately 500-600 kcal
• Protein: 35-40g
• Fat: 25-35g
  • Saturated Fat: 14-18g
• Carbohydrates: 20-25g
  • Sugars: 10-15g
• Fiber: 2-3g
• Cholesterol: 150-200mg
• Sodium: 300-400mg

FAQs

Can I Use Regular Brandy Instead of Apple Brandy?

Yes, you can use regular brandy as a substitute for apple brandy in the Mary Berry Normandy Chicken recipe. While apple brandy adds a distinct fruity flavor that complements the apples and cream in the dish, regular brandy will still contribute a rich, deep flavor. If using regular brandy, consider adding an extra half apple to enhance the fruity notes.

How Can I Thicken the Sauce Without Cornflour?

If you don’t have cornflour or prefer not to use it, you can thicken the sauce with alternatives like all-purpose flour or arrowroot powder. To use all-purpose flour, create a roux by mixing equal parts of flour and butter in a separate pan and cook it for a few minutes before adding it to the sauce. If using arrowroot powder, mix it with a small amount of cold water to create a slurry, then stir it into the sauce, heating it until it thickens.

Is It Possible to Make This Dish Dairy-Free?

Yes, the Mary Berry Normandy Chicken can be adapted to a dairy-free version by using suitable substitutes for butter and cream. Use a dairy-free margarine or olive oil in place of butter for browning the chicken. For the cream, opt for full-fat coconut milk or a dairy-free cream alternative available in health food stores. These substitutions will alter the flavor profile slightly but will still yield a delicious, creamy sauce.

What Side Dishes Pair Well With Mary Berry Normandy Chicken?

Mary Berry Normandy Chicken pairs beautifully with sides that can absorb the rich, creamy sauce or offer a contrasting texture or flavor. Good options include mashed potatoes, which provide a comforting base for the sauce; steamed green vegetables like green beans or asparagus, offering a crisp, fresh contrast; or a simple green salad dressed with a light vinaigrette to balance the richness of the dish. Crusty bread is also excellent for soaking up any remaining sauce on the plate.

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