Boat Street Normandy Chicken with Buttered Boiled Potatoes

Name: Boat Street Normandy Chicken with Buttered Boiled Potatoes
Yield: Serves 4 to 6
Cuisine: French
Ingredients: ½ cup (120 ml) cream; Freshly ground black pepper; 1 batch Buttered Boiled Potatoes, to serve; 1 bay leaf; 2 tablespoons kosher salt; 1 large apple, cut into ½-inch (12-mm) wedges; 3 tablespoons olive oil; 4 medium shallots, peeled; 1 (4- to 4½-pound/1.8- to 2-kg) chicken, cut into 6 or 8 pieces; 2 cups (480 ml) dry cider, preferably French dry cider; 1 tablespoon Dijon mustard; 10 thyme sprigs

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

I created this dish long before I ever went to Normandy. It sprang into being after dreaming with cookbooks in my lap and the totems of Normandy in my mind: apples, cream, butter. Susan Kaplan, the original owner of Boat Street Café, had a similar dish made with prunes, but once I put the apple-y version on the menu, it never came off. People just adored the luscious sauce. It feels like I served millions of guests this dish; it’s so decadent and rich. When I said goodbye t