Poulet Normande Recipe

Name: Poulet Normande
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces margarine; 1 tablespoon vegetable oil; 8 ounces Spanish onions, finely chopped; 1 garlic clove, crushed; fine matzo meal, for coating; salt; fresh ground black pepper; onion powder, to season matzo meal (optional); garlic powder, to season matzo meal (optional); 3 lbs roasting chickens, separated into parts or 3 lbs chicken breasts, bone in and skin on; 8 ounces apples, peeled and diced; 4 tablespoons passover brandy; 1 tablespoon celery leaves, finely chopped; 1 cup apple juice; 2 egg yolks, lightly beaten; 1 sprig watercress, for garnish; apple, slices for garnish

Servings: persons

2 ounces margarine
1 tablespoon vegetable oil
8 ounces Spanish onions, finely chopped
1 garlic clove, crushed
fine matzo meal, for coating
salt
fresh ground black pepper
onion powder, to season matzo meal (optional)
garlic powder, to season matzo meal (optional)
3 lbs roasting chickens, separated into parts or 3 lbs chicken breasts, bone in and skin on
8 ounces apples, peeled and diced
4 tablespoons passover brandy
1 tablespoon celery leaves, finely chopped
1 cup apple juice
2 egg yolks, lightly beaten
1 sprig watercress, for garnish
apple, slices for garnish

1
Heat the margarine and oil in a large frying pan, and cook the onion and garlic until transparent, stirring constantly.
2
Mix the matzo meal and the salt and pepper; coat the chicken pieces lightly.
3
Add to the pan in one layer, and cook until browned on both sides.
4
Remove from the pan and keep hot in an ovenproof dish.
5
Stir in the apples and cook 2-3 min until softened.
6
Pour in the brandy, and ignite it carefully.
7
When the flames die down, add celery leaves and apple juice, and bring to a boil.
8
Pour the contents over the chicken, cover tightly and bake at 325 degrees F for 50-60 minutes until chicken is tender.
9
Transfer the chicken to a serving dish.
10
Puree the apples and cooking juices (sieve, food mill, food processor).
11
Bring to a rapid boil and reduce to about 1 cup.
12
Add slowly to egg yolks, beating constantly to prevent curdling the yolks.
13
Stir over very low heat until mixture thickens, then pour over chicken.
14
Garnish with watercress and slices of apple (dip apple slices in lemon juice to prevent discoloration).

787

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 ounces margarine, 1 tablespoon vegetable oil, 8 ounces Spanish onions, finely chopped, 1 garlic clove, crushed, and more.

Yes, Poulet Normande falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poulet Normande

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions