Chicken, Apples, and Cream à la Normande…French Fridays with Dorie

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.

Comments

  1. I’ve never had chicken with fruit but I guess I might be missing out. :)

  2. You’ve inspired me to cook French cuisine, Liz. Merci beaucoup!

  3. Thanks for the mini visit to France-I love Normandy;-) I’m going to eventually try this recipe- thanks for your tips on making this tasty chicken dish that sounds so good in the book-it looks wonderful plated up here on your site;-) Have a wonderful weekend;-)

  4. Sounds like a wonderfully comforting dish, Liz. I will splurge and pick up a bottle to make this over the holidays, even with the pork it sounds mouth watering.

  5. Wow. Beautifully presented. I’m ready to try this dish with pork…this one is good enough to do again.

  6. Beautiful dish Liz. Pork matches perfectly with apples and mushrooms well I love mushrooms!

  7. So beautifully arranged on the plate! Pork is a good, if not better, idea for this flavors. What I wouldn´t give to be in France now! Have a great weekend Liz!

  8. Uno splendido piatto!!| Anch’io cucino spesso la carne di maiale con la frutta, mele o prugne!! Buonissima!!!
    Complimenti cara e un bacio grande!!!
    Felice fine settimana!!!

  9. Ah, what a beautiful presentation of this delicious dish! Husband thought pork would go well with this sauce, but he enjoyed it with the chicken. Perhaps something to try in the future. Lovely job with this one!

  10. This sounds wonderful, Liz. Such a classic combo. I’m not sure if I liked the food photos or the family photos better though lol

  11. Oooooh! Great FFWD, darling! That looks delicious. Great looking family too ;)

  12. Dear friend Liz.
    Delicious classic recipe from Normandy, he got an aspect of party dish. My husband does not like mushrooms, so I leave them whole so he can take.
    Liz congratulate your children are beautiful!! Super nice!
    Good weekend and kisses of Gina

  13. You know, I found myself wondering if this wouldn’t be even better with pork. Happy to hear that it has been tested and husband approved by you. And I actually love “fungus” but I wasn’t loving it in this dish. So I actually agree with your husband this week.

  14. Lizzy your dish looks so elegant and delicious! I love Calvados. Congrats on the WordPress migration.

  15. Glad to hear your husband liked it too. I had to cook the apples separately as mine wouldn’t have eaten this with fruit in it. He’s not even patient enough to pick things out. The things we do…

  16. Your dish is styled so perfectly! I am glad Bill liked this one. I will try making it with chicken next time. Have a great weekend!

  17. I have made this with pork before, too, and it’s wonderful with chicken. I used regular brandy with no horrid taste alterations and I served it with Pancetta Green Beans … the college boy was home and totally loved it all!

  18. Well, Liz, I am back with you. No, I haven’t been receiving notifications of your Posts but I do see them on Facebook (a good backup) and then can link to you. You are gutsy to make the change. I was going to have an entire re-design last Summer but Life got in the way and I’ve put it off for awhile. Your site looks good and everyone will find there way to you again. I don’t want to miss a Post of yours. I am glad this was a good memory for you of your French family trip. Although we’ve been to Mont St. Michel, we didn’t stay in your chateau – our bad. I was just glad to get back and forth while we could walk it and before it got closed in by water since I don’t know how to swim. You made a lovely dish, fungus and all.

  19. Beautiful presentation! I added some ground herbs to mine, along with some garlic. It worked well.

  20. This dish looks so lovely, I haven’t tried Calvados, from your description it sounds good! So lovely to visit France with your whole family, France is on my must visit travel list

  21. Lizzy, that’s a beautiful dish! Apples with chicken is new to me, I’ve tried pork with apples though :)

  22. Sweet and savoury! I love the chicken with apples! I imagine them to taste absolutely amazing!! I always add slices of apples into my sandwich whenever I can! :)

  23. this sounds wonderful Lizzy! Also love the photos of your trip. We spent a week in France this past year also, it is so charming though we were there when there was over a foot of snow – still loved every minute of it!

  24. /oh I cannot believe I didn’t make this one today it looks so delicious! and I love Calvados!!! Happy Holidays!!!

  25. These flavors sound heavenly together!

  26. I love the sound of this dish, apples, cream and calvados sounds delish. Glad to know the amount of onions was too much I’m not a fan of strong onion flavor. Nice recipe and great photos.

  27. Thanks for including those fun pics! Its always fun to know you’ve been to where the dishes are supposedly from. I haven’t made this one yet but its on the list of those I will def get to soon for a catch up post. I wasn’t all that keen on it but all the Doristas have made it look rather tempting.

  28. Your dish looks so wonderfully delicious…even though this one didn’t quite hit the spot for me. It seemed to lack something and you’re right…the onion was too much! I will give it another chance and make some changes!

  29. Your new site is fantastic my friend :)
    Lovely dinner dish!

    Cheers
    Choc Chip Uru

  30. Your plating is so beautiful! I had a hard time figuring out how to make this one look nice. Turns out chopped fresh parsley can fancy up most anything! :)

  31. Sorry, I just saw this now – realise your RSS feed did not transfer automatically when you moved to WordPress (but I am all re-subscribed now). Love the pictures from Normandy. Love Normandy. Loved this dish!

  32. Liz, I realize that I am a few days behind in commenting on your lovely presentation of the Norman chicken but I wanted to let you know that your chicken looks just so wonderful and isn´t it even better if it comes with some great memories of a family vacation spent in Normandy (we were there some three years ago and adored everything about our trip). Your “re-design” is “easy on the eye” which I really appreciate.

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