Today’s French Fridays with Dorie recipe reminds me of a favorite dish I frequently whip up on Christmas Eve featuring pork tenderloin medallions….they are sauteed with apples, Calvados and cream turning a simple cut of meat into a celebratory dish. I knew I’d have no difficulty selling this one to the picky hubby…well, except for the “fungus” as he disparagingly calls mushrooms. My secret is to leave the mushrooms in big pieces so he can avoid them…then I get to eat them all…no complaints here!
Chicken with cream sauce is a classic entree in Normandy…and adding apples and Calvados from the region make it even more ” a la Normande.” We had the pleasure of visiting France in June. Staying at a picturesque chateau in the Normandy countryside, we had the best meal of our whole holiday. The dessert was an exquisite apple tiramisu with a good dose of the local Calvados…pure heaven. My supply of Calvados is now dwindling…why didn’t I pick up an extra bottle on our trip????
Bill loved this French chicken dish as I predicted, but next time I’ll add with only half a finely chopped onion as the onion flavor was quite pronounced and give the flavor some oomph with the addition of some fresh minced herbs like thyme or rosemary. A link to the recipe can be found below.
Nick, Tom and Katie in front of the Château de L’Isle-Marie~
At Mont Saint Michel~
This recipe appeared in the Daily Herald.