Chicken Normandy with Caramelised Apples

"Escapism through food enables travel beyond borders and connects us to unfamiliar places that appease our curiosity...This French classic encapsulates the essence of the autumnal orchid. We’ll be using apples, in whole form, the cider and brandy, each of which play a unique role in making this creamy chicken casserole one of Normandy’s finest."

Thank you @bibbyskitchen for this flavourful recipe!

Serves: 4 to 6

Ingredients:

30ml (2 tablespoons) olive oil, plus extra for crisping the potatoes
8 chicken pieces (thighs and legs), bone-in, skinless
125g bacon lardons
2 shallots or 1 brown onion, finely diced
2 stems celery, thinly sliced
2 cloves garlic, minced
30ml (2 tablespoons) brandy (optional but recommended)
200ml chicken stock
250ml (1 cup) apple cider (See cook’s note below)
3 sprigs thyme
6 fresh sage leaves
4 pink lady apples (2 peeled and diced, 2 skin-on and cut into wedges)
500g baby potatoes, rinsed
125ml (1/2 cup) fresh cream
10ml (2 teaspoons) cornflour combined with 30ml cold water
2 sprigs rosemary
2 tablespoons butter
flat leaf parsley, finely chopped
salt and freshly cracked black pepper

Method:

Set the Instant Pot on the Sauté function.

Season the chicken on both sides with salt and pepper. Heat 1 tablespoon olive oil in the Instant Pot. Working in two batches, brown the chicken on both sides, then remove to a plate and set aside.

Add another tablespoon of oil and cook the bacon until the fat renders and the bacon is golden. Remove and add to the chicken.

Add the shallots, or onion, and celery and cook until softened, about 4 minutes. Stir in the garlic and cook for another minute. Deglaze with the brandy.

Pour in the stock and apple cider. Return the chicken and bacon to the pot, add the thyme, sage and diced apple. Fold the trivet legs inward and place on top of the chicken.

Place the potatoes in a pyrex bowl and pour over 60ml water. Position the bowl on top of the trivet. Cover and seal. Make sure the pressure valve is in sealing position. Select the Pressure Cook function and set the timer for 16 minutes.

Use the Natural Pressure Release for 10 minutes, then use the Steam Release Press button to release the remaining steam. Carefully remove the potatoes and trivet. Add the cream and corn flour slurry and stir through. Select the Sauté function and simmer for 5 minutes until the sauce is thickened.

In the meantime, heat the butter and 30ml olive oil in a heavy based pan over a medium heat. Drain the potatoes and press to flatten. Season with salt and black pepper. Cook the potatoes in the hot oil until golden and crisp on both sides. Remove, cover to keep warm and set aside. Add the apples to the pan and cook until caramelised, about 3 minutes.

Transfer the chicken to a serving plate. Add the potatoes and caramelised apples. Scatter with parsley and serve immediately.

Cook’s Note: In place of Apple Cider combine 180ml (3/4 cup) cloudy apple juice with 30ml water and 30ml apple cider vinegar. 

Enjoy!