Recipe

Chicken Normande With Mashed Apples And Potatoes Recipe

Add Step-by-Step Photos	Kukla / All my dishes 9 months, 3 weeks ago I adore parsnips and apples together, and this casserole is packed with flavour! The brandy and cream make it very decadent, indeed. ORIGINALLY FROM: 'The Flavors of Bon Appetit 2001'. Prep:30m Cook:35m Servings:46	Kukla
	easy comforting flavourful casserole chicken

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Ingredients

3 cups canned low-salt (sodium) chicken broth

1 cup apple cider or apple juice

8 ounces parsnips, peeled, cut into 1/2-inch cubes

1 3/4 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes

3/4 pound Golden Delicious apples (about 2 large), peeled, cored, cut into 1/2-inch cubes

5 TBSPS butter

8 skinless, boneless chicken thighs, cut into 1-inch ieces

6 tsps (2 TBSPS total; divided) minced fresh thyme

2 TBSPS all-purpose flour

1 cup grozen peas, thawed

1/3 cup brandy

1/2 cup whipping cream

Directions

Combine the chicken broth, apple cider or juice, and parsnips in a large pot and bring to a boil. Reduce heat to medium, cover and simmer until parsnips are tender, about 5 minutes. Using a slotted spoon, transfer parsnips to a small bowl.

Add the potatoes and apples to the liquid in the pot. Cover; simmer until very tender, about 20 minutes. Remove from heat. Using a slotted spoon, transfer potatoes and apples to a large bowl. Add 3 Tablespoons of the butter and mash until almost smooth. Season with salt and pepper. Pour broth mixture into medium bowl and reserve; set pot aside for next step.

Sprinkle chicken with salt, pepper, and 4 teaspoons of thyme. Dust with flour. Melt the remaining 2 Tablespoons butter in reserved pot over medium-high heat. Add half of the chicken and saute until brown and cooked through, turning with tongs, about 5 minutes. Using slotted spoon, transfer sauteed chicken to a 11 X 7 X 2-inch glass baking dish. Repeat with remaining chicken.

Top with parnsips, remaining 2 teaspoons of thyme, and peas.

Return broth mixture to same pot. Add the brandy and whipping cream. Boil over medium-high heat until sauce is reduced to about 1 1/4 cups, scraping up browned bits, about 3 minutes. Season with salt and pepper. Spoon sauce over chicken in glass baking dish. Cover with potato-apple mash.

NOTE: Can be prepared 1 day ahead. Refrigerate until cold, then ocver and keep refrigerated.

Preheat oven to 350 F. Bake casserole uncovered until potatoe topping is crusty and chicken filling is heated through, about 35 minutes (or, about 45 minutes if refrigerated).

Serve.

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