Chicken Normande with Mashed Apples and Potatoes

Chicken Normande with Mashed Apples and Potatoes
Photo by Jeff Sarpa


  • 8 skinless boneless chicken thighs
  • 2 tablespoons all purpose flour
  • 1 cup frozen peas
  • 5 tablespoons butter
  • 1/3 cup brandy
  • 1 cup apple cider or apple juice
  • 8 ounces parsnips
  • + 5 more ingredients
    • ¾ pound Golden Delicious apples
    • 3 cups canned low-salt chicken broth
    • 1/3 cup whipping cream
    • 1 ¾ pounds Yukon Gold potatoes
    • 6 teaspoons fresh thyme

Combine first 3 ingredients in heavy large pot and bring to boil. Reduce heat to medium, cover and simmer until parsnips are tender, about 5 minutes. Using slotted spoon, transfer parsnips to small bowl. Add potatoes and apples to same pot. Cover; simmer until very tender, about 20 minutes. Remov...

View full recipe at Epicurious


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