19 February, 2010

Chicken Thighs Normandy

"Chicken Thighs Normandy" - Recipe #7 of 91
from Classic Home Cooking
by Mary Berry & Marlena Spieler

This recipe was absolutely fantastic. (And it's from one of my Top Five favorite cookbooks.) It's funny because I'm a sauce girl, and this has a great sauce with it. Instead of mixing the sauce into the recipe (or cooking the meat/veggies in the sauce), it is made afterward, spooned onto the plate, with the dinner served over the top. I thought this would be annoying, seeing as I like sauce and this creates more work for me, as the diner, see?

Oh no.

This recipe did not even need the sauce, which is almost painful for me to say, as the sauce was both good and worked well with the other flavors. But this dish is so amazingly flavorful, it truly did not need it. So, you can it with or without. Your choice. Surprise me.

I threw in asparagus (because I had it on hand, and thought it would work well) which is not in the original recipe. I added it in the last five minutes of baking. Also, I don't really have an honest-to-goodness roasting pan. (I know. Can you believe it?!) So, I cooked it in a deep pan on the stove.

We both gave this a 10 out of 10. It was that good.

  • 3 leeks, trimmed and thinly sliced (I used two leeks, both white and green parts)
  • 4 lean slices Canadian bacon (I used 6)
  • 5 garlic cloves, crushed (I used 8)
  • 1-1/3 cups (350ml) hard cider or white wine (I used white wine)
  • 8 chicken thighs, trimmed and skinned
  • 8 fingerling potatoes (optional - I included them)
  • 1/2 tsp chopped thyme
  • 1/2 cup light sour cream
  • sea salt and freshly cracked black pepper (I used quite a lot of both)
  • 1/2 tsp chicken bouillon, or 1 chicken bouillon cube, crushed (optional - I included it)

Put the leeks, bacon, potatoes, and garlic into a roasting pan. Pour in the cider or wine and place the chicken thighs on top. Season with thyme, salt and pepper, and bouillon.

Bake in a 375 F (190 C) oven for about 25 minutes, until the chicken is tender and cooked through. Remove the chicken-potato-leek mixture from pan and keep warm.

Put the pan on top of the stove and bring the cooking juices to a boil. Boil until the juices are reduced by half. Stir in the sour cream and whisk gently. Pour the sauce onto serving plates, arrange the chicken-potato-leek mixture on top and serve immediately.

In the pan, chicken on top.

After baking the mixture, take it out of the pan to make the sauce.

On the plate with the sauce on the very bottom.



  1. I am loving that orange rimmed dish you put it in too! YUM! Looks amazing!

  2. This looks delicious! Chicken and Canadian bacon together... yum. And with a sour cream sauce, I can see why you gave it a 10. :)

  3. do you think you could use chicken boobs in place of the thighs? i am just way more of a breast girl .... might be drier, i think, but it should work. right?

  4. Of course, Amy! Any chicken will work!