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 Post subject: Chicken Normandy
PostPosted: Mon Dec 13, 2010 7:27 pm 
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Joined: Fri Aug 28, 2009 10:48 am
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Location: Near Ithaca, NY
I made this last night, and it was awful. For the record, the first time I try a recipe, I make it exactly a written, although CI/CC usually require some "upping" on the seasoning front. And as a general rule, I think CI/CC's recipes are better, but not this one. It calls for chicken breasts on the bone cooked for 20 minutes, which really is too long, and then adding brandy, cream, mustard and vinegar. It was dry, and not particularly "appley."

The one I have used and everyone likes, is for a whole chicken legs, cooked in the oven for 30 minutes and Calvados rather than plain brandy. Just better. This time CI failed.

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Last edited by KSyrahSyrah on Tue Dec 14, 2010 8:51 am, edited 1 time in total.

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 Post subject: Re: Chicken Normandy
PostPosted: Tue Dec 14, 2010 8:12 am 
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Joined: Fri Dec 19, 2008 10:45 pm
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Location: Ottawa, ON
I've never had chicken normandy. I normally associate apples with pork, but brandy and chicken sound equally delicious :) I'd really like to try it; what recipe should be my leaping off point? Obviously not the CI one...


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 Post subject: Re: Chicken Normandy
PostPosted: Tue Dec 14, 2010 8:52 am 
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This is Elise Bauer's (Simply Recipes) recipe. Much better:

http://simplyrecipes.com/recipes/chicken_normandy/

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 Post subject: Re: Chicken Normandy
PostPosted: Tue Dec 14, 2010 9:42 am 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
When I was in culinary school my final practical team members and I were convinced our "mystery cart" would point towards all things Normandy. (I love food from this region.) We couldn't have been more wrong...the cart was totally geared towards Sicily, and it took us a while to figure that out.

I'm going to check out the recipe you posted KSS.

Amy


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 Post subject: Re: Chicken Normandy
PostPosted: Tue Dec 14, 2010 4:10 pm 
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Joined: Tue Aug 11, 2009 6:36 am
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Location: Springfield, IL
KSyrahSyrah wrote:

The one I have used and everyone likes, is for a whole chicken legs, cooked in the oven for 30 minutes and Calvados rather than plain brandy. Just better. This time CI failed.


You forget that CI designs recipes for consumers without sources for sophisticated ingredients. Calvados just is not available in rural Vermont or in rural Wisconsin. Don't you remember the gnudi made without semolina; they claimed that break-down was a break-through.

Tim


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 Post subject: Re: Chicken Normandy
PostPosted: Tue Dec 14, 2010 11:43 pm 
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Tim,

Sometimes they were brilliant when reducing an ethnic recipe to commonly available ingredients (pad Thai). Often, they ended up with a palatable dish which didn't taste anything like the original. Lately, of course, they've stopped testing the recipes entirely if they don't appear on ATK, so it's a total crapshoot.

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 Post subject: Re: Chicken Normandy
PostPosted: Wed Dec 15, 2010 3:33 pm 
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Correction: It was a Cook's Country recipe, not CI. Either way, give it a skip.

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 Post subject: Re: Chicken Normandy
PostPosted: Wed Dec 15, 2010 8:32 pm 
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KSyrahSyrah wrote:
This is Elise Bauer's (Simply Recipes) recipe. Much better:

http://simplyrecipes.com/recipes/chicken_normandy/



I made a "version" of this recipe tonight, and it was fantastic. Thanks KSS!


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 Post subject: Re: Chicken Normandy
PostPosted: Wed Dec 15, 2010 8:42 pm 
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Glad you enjoyed it. I've made versions of it over the years, but the only disappointing one was CC's. Sad commentary.

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