Easy Chicken à la Normande
with Herby Garlic Rice and Apple
- Sulphites
- Milk
Ingredients
3 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Apple
1 bunch(es)
Chives
4 unit(s)
British Chicken Thighs
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
30 grams
Butter
300 milliliter(s)
Water for the Rice
2 tbsp
Plain Flour
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in half the butter (see pantry for amount).
When the butter has melted, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and chop the onion into small pieces. Peel your apple, then quarter, core and roughly chop into 1cm pieces. Finely chop the chives (use scissors if easier).
Put the flour (see pantry for amount) into a large bowl and season with salt and pepper. Mix to combine. Add the chicken thighs to the bowl and turn them over in the flour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a large frying pan on medium-high heat with a drizzle of oil. Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins each side. Once browned, transfer the chicken to a plate.
Add the onion, apple and remaining butter (see pantry for amount) to the pan and stir-fry until softened, 6-8 mins. Add the remaining garlic and stir fry for 1 min.
Stir in the sugar (see pantry for amount). Cook until the onion and apple are caramelised, 1-2 mins.
Pour in the cider vinegar and allow it to evaporate.
Add the water for the sauce (see pantry for amount) and chicken stock paste to the frying pan. Stir well to combine. Add the chicken thighs back to the pan.
Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. Turn the chicken thighs in the sauce halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the creme fraiche.
Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Once the rice is cooked, stir in half the chives. Season with salt and pepper.
Share the garlic and herb rice between bowls. Spoon the chicken and sauce alongside.
Sprinkle over the remaining chives to finish.
Enjoy!
