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ONE POT POULET À LA NORMANDE

 Transform Classic Gourmet Into A Weekday Dinner

We always try to make classic recipes easier so you can have a gourmet feast any day of the week. In our version of Poulet à la Normande (Chicken Normandy) we quick fry chicken in our Wild Mushroom & Sage olive oil, deglaze with Red Apple dark balsamic and pop it in the oven until done. No need to peel, slice and cook apples or find just the right mushroom to get the flavour of an earthy forest harvest. We also skip the Calvados since our balsamic is a deep, rich, apple-based ingredient. We also like the sweet, oniony flavour that leeks impart. Adding cream is optional but we think you should. And a few shavings of fresh red chili pepper for spice. Our Poulet à la Normande will fool your friends and family into thinking you've been cooking all day.
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SERVES: 4 
INGREDIENTS

4 chicken legs with thighs (or 10-12 thighs, bone-in)
1/2 cup Wild Mushroom olive oil (extra for drizzle when serving)
1/2 cup Red Apple dark balsamic (extra for drizzle when serving)
1 cup chicken stock
1/2 cup flour for dredging chicken
2 tsp salt
1/2 tsp fresh ground black pepper
1 large leek, green end removed, cut horizontally in 1/2-inch slices, rinsed thoroughly
1 tbsp fresh thyme leaves, diced
1/2 cup heavy cream
Optional: Red chili pepper, thinly sliced or diced, seeds removed

DIRECTIONS:

Preheat oven to 375 degrees. Generously salt chicken on both sides. Set aside on cutting board for 5 to 10 minutes. Place flour in Ziplock bag. Place chicken in bag and lightly coat with flour. On medium heat, place 1/2 cup olive oil in large oven proof Dutch oven. When the oil glistens, add chicken legs, skin side down and cook for 3 to 5 minutes until crispy golden then turn and cook another 3 to 5 minutes.  Remove chicken from pot and set aside. Add leeks to Dutch oven and increase heat to medium high. Saute for 3 to 5 minutes until barely wilted. Add the balsamic to the pan. Deglaze by scraping all bits of meat and leeks from the bottom and sides of the pot. Let simmer on medium-low until reduced by half. Add the chicken stock, bring to a boil and reduce to simmer and cook until reduced by half. Add thyme and pepper. Return chicken to Dutch oven with skin side up making sure that the liquid does not cover the chicken. Place in oven and cook for 20 to 30 minutes. Remove from the oven, placing Dutch oven on stove top while removing and setting chicken pieces to the side. Heat on high and reduce sauce until gently thickened, stirring occasionally. Then slowly pour cream into pan. Reduce heat to low. Stir until completely smooth. Place chicken on serving platter and pour sauce over chicken. Garnish with chili pepper. And have extra Wild Mushroom and Red Apple on hand to drizzle as desired.