Poulet Roti Normandy Au Calvados
Recipe provided by Sean McMonagle
1 whole chicken 2-3 ibs
1 lb butter
salt and pepper
5 cooked fingerling potatoes
5 roasted spring onion
1 cup calvados or apple brandy
1/2 cup cream
1 cup apple juice
1 green apple
Fingerling Potato and Spring Onion Hash with fava beans
5 fingerling potatoes
5 spring onions
1/2 cup of fava beans
canola oil
butter
salt and peper
Directions:
Boil fingerling potatoes in salted water for 9 minutes. Let cool for an hour. Cut the potatoes in1/4 inch rounds. In the same water boil the cleaned fava beans for 2 minutes and then drop in ice water. Chop the whites of the spring oion. Heat the canola oil in a 10 inch saute pan. Add potatoes and sautee for 4-5 minutes. Add the onions and countinue to sautee for 4-5 minutes. Add fava beans and butter at the same time. Toss the vegetables just to heat the beans. Season and plate. In the same hot pan add apple juice and reduce for about 4 minutes. Add the calvados and an oz of butter. Place the finished chicken on top and pour finished sauce around plate not to get it on the crispy skin of the chicken.
