Side Pannel
Poulet Normande
Ingredients List
- 2 oz Margarine
- 1 tb Vegetable oil
- 8 oz Spanish onions, finely
- -chopped
- 1 Clove garlic, crushed
- Fine matzo meal, for coating
- Salt
- Freshly ground black pepper
- 3 lb Roasting chicken, separated
- -into parts
- 8 oz Apple, peeled and diced
- 4 tb Passover brandy
- 1 tb Celery leaves, finely
- -chopped
- 1 c Apple juice
- 2 Egg yolk, lightly beaten
- Sprig watercress, for
- -garnish
- Apple slices, for garnish
Directions
Heat the margarine and oil in a large frying pan, and cook the onion and
garlic until transparent, stirring constantly.
Mix the matzo meal and the salt and pepper; coat the chicken pieces
lightly. Add to the pan in one layer, and cook until browned on both sides.
Remove from the pan and keep hot in an ovenproof dish.
Stir in the apples and cook 2-3 min until softened. Pour in the brandy, and
ignite it carefully. When the flames die down, add celery leaves and apple
juice, and bring to a boil.
Pour the contents over the chicken, cover tightly and bake at 325F for
50-60 min until chicken is tender. Transfer the chicken to a serving dish.
Puree the apples and cooking juices (sieve, food mill, food processor).
Bring to a rapid boil and reduce to about 1 cup. Add slowly to egg yolks,
beating constantly to prevent curdling the yolks. Sti r over very low heat
until mixture thickens, then pour over chicken. Garnish with watercress and
slices of apple (dip apple slices in lemon juice to prevent discoloration).
garlic until transparent, stirring constantly.
Mix the matzo meal and the salt and pepper; coat the chicken pieces
lightly. Add to the pan in one layer, and cook until browned on both sides.
Remove from the pan and keep hot in an ovenproof dish.
Stir in the apples and cook 2-3 min until softened. Pour in the brandy, and
ignite it carefully. When the flames die down, add celery leaves and apple
juice, and bring to a boil.
Pour the contents over the chicken, cover tightly and bake at 325F for
50-60 min until chicken is tender. Transfer the chicken to a serving dish.
Puree the apples and cooking juices (sieve, food mill, food processor).
Bring to a rapid boil and reduce to about 1 cup. Add slowly to egg yolks,
beating constantly to prevent curdling the yolks. Sti r over very low heat
until mixture thickens, then pour over chicken. Garnish with watercress and
slices of apple (dip apple slices in lemon juice to prevent discoloration).
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