Chicken Normandy / Chicken Calvados Menu

Sautéed chicken breasts with a lovely pan sauce—spiked by Calvados, the famous apple brandy of Normandy—is the centerpiece to this easy menu. It’s quick enough for a weeknight meal, but special enough to share with friends on the weekend. Enjoy!

Chicken Calvados tastes opulent, but is actually a relatively inexpensive dish.

Sit-Down Starter
• A lovely pâté you’ve purchased from your favorite gourmet shop, served with pickles and olives
• L’Assiette Anglais (page 13 of the Bonne Femme Cookbook)

Plat Principal
Chicken Calvados
Any-Night Baked Rice
• Brussels Sprouts Bonne Femme Modern (page 254) or roasted asparagus

Cheese Course
• Selection of cheese, including a Camembert from Normandy, with a small puff of vinaigrette-tossed
salad (depending on how in-depth you want to go, see How to Serve a Cheese Course)

•  Walnut Gâteau with Cognac-Brown Butter Frosting (page 346 of The Bonne Femme Cookbook)

Wine Pairing: The fruitiness of a Chenin Blanc from the Loire Valley will serve this well. If you like a drier style (and you’re feeling splashy), go for a Savennières, also made from Chenin Blanc, but mineraly and dry.

Tips on getting it done:
• The sit-down first course is just a matter of shopping, then arranging the pâté or meats artfully on serving plates. So easy!
• For the main course, get the rice going first; then, prep all your ingredients for the chicken. Remember that the rice will  keep well in a warm place for 30 minutes to an hour, if you use a very heavy pan to cook it in.
• Remember that cake freezes extraordinarily well, so you can make it well in advance if you wish.

Print Friendly

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




seven × 6 =