Chicken Normandy

This is a wonderful creamy chicken recipe that goes great with red potatos or rice.

Ingredients

4 tbsp butter

2 apples cored and sliced (do not need to peel)

flour for dredging

4 whole chicken legs (with thighs)

Salt

1 large onion, peeled, sliced and cut into wedges

1/2 cup brandy

2 cups apple cider (the cloudy type)

1 tsp dried thyme

1/2 cup cream.

Method

1) Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

2) preheat the oven to 375. Heat 2 tbsp of butter in a large, oven proof saute pan over medium heat. Add the apple slices and saute until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. set aside on paper towels to drain.

3) Dredge the chicken in flour and place the pieces in the saute pain, skin side down. Add the remaining 2 tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

4) Add the onions and increase the heat to medium-high. Spread the onion slices out in a even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Saute the onions, stirring occasionally, until they just begin to brown, about 5-8 minutes.

5) Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it is reduced by about half. Add the cider and bring to a boil.

6) Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider brandy mixture. Place in the oven and cook, uncovered for 30 minutes.

7) Remove the pan from the oven. Remove the chicken pieces from the pan and set aside. Place the pan back on the stovetop burner on high heat. Add the apples and boil down the sauce by half.

8) When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.

To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

Earth Risotto

Butternut squash and raisins add a touch of sweetness to this rich-tasting vegetarian entrée.

Preparation time: 15 min Cooking time: 29 min
Yield: 4 (1 1/4-cup) servings


1 tablespoon butter
1/2 cup finely chopped onion
1 cup uncooked Arborio rice
4 to 5 cups vegetable or chicken broth
1/4 cup white wine or apple juice
1 medium (1 cup) red apple, chopped
1 medium (2 cups) butternut squash, quartered, seeded, peeled, cubed 1/2-inch
1/4 cup raisins
Salt, if desired


Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, until softened (4 to 5 minutes). Add rice; continue cooking, stirring constantly, 2 minutes.

Meanwhile, combine chicken broth and wine in 4 cup measure or bowl. Reduce heat to medium-low. Slowly add 1 1/2 cups broth mixture. Cover; cook 10 minutes.

Uncover; add apple and squash. Continue cooking; add remaining broth mixture, 1/2 cup at a time and stirring occasionally, until most of liquid is absorbed and rice is tender and creamy (4 to 5 minutes for each addition of broth, totaling 12 to 15 minutes).

Reduce heat to low; add raisins. Cook until heated through (1 to 2 minutes). Season with salt, if desired.

TIP: Cut squash into pieces. Peel pieces with vegetable peeler.

Apple Pie

For this recipe we like to use a mixture of the standard Granny Smith apples and either Fuji or Gala apples. The family does not like them to tart but wants a bit of crunch to the apples.

Ingredients

• 6 apples, peeled, cored and sliced to about 1/4-3/8" thickness.
  
• 3/4 cup sugar
  
• 2 tablespoons all-purpose flour
• 1/4 tsp salt
• 1 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 2 teaspoons butter
  

Process

Preheat oven to 350 F

Use the Basic Pie crust recipe. Roll out the bottom crust and transfer to a 9 inch pie pan. Do not trim the crust yet.

Combine the filling ingredients and toss in a bowl to cover the apples well. Layer the apples into the bottom crust so there fewer open spaces between the apples (this will reduce shrinkage from the top crust).

Roll out the top crust and apply to the top of the pie. Cut two to four steam vents in the top of the crust. I usually make four diamond shaped cuts about 1 inch long. Crimp the top crust to the bottom crust using a spoon or knife edge just press it to the pie rim all the way around. This will seam the two crust together. You can then trim off the excess from the top and bottom crust. Bake for 45 minutes. Cool with a cloth on top to prevent the filling from retracting too far from the crust.

Oregon Apple Bread

This is a family favorite. It makes the house smell so good! I think of all my recipes this one has been made more times than any other.

Ingredients

½ cup butter
1 cup sugar
2 eggs
2 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
2 large apples, cored, pealed and cut into 1” chunks

Directions

Cream the butter and sugar together until fluffy. Add the eggs and beat well. Sift together the dry ingredients; add the creamed mixture. Fold in the apples.

Pour into a buttered and floured Bundt pan and bake in a 350F oven for about 1 hour, then turn onto a wire rack.