Chicken Normandy: Preparation & Side Dishes

Series Summary

Chicken is one of the most popular dinner choices. It's cheap and fairly nutritious. Because of its relatively muted flavor, chicken is a versatile meat that can be prepared in a variety of ways. Once it has been skinned, de-boned, and grilled, it can be: shredded and used as filler for tortillas and pitas; cooked, cut, and used for skillet recipes; and even deli sliced and put between two pieces of bread. Of all meats consumed, chicken might be considered the jack-of-all-trades. There are literally thousands of ways to prepare this meat, and cultures all over the world have found ways to make chicken dishes all their own. However, when making chicken for dinner, it is up to the cook to impart all of its protein-filled goodness with the flavors that surround it. In this free video series, learn how to make chicken Normandy cooked in red wine. Sven Robinson has more than 25 years experience as a professional chef. He takes the time to demonstrate how to make this delicious chicken recipe. Learn the ingredients and cooking utensils required for chicken Normandy. Also, learn how to season chicken Normandy. Curious about what to serve with chicken Normandy in a red wine sauce? Try the rice and sauteed vegetables prepared by chef Robinson in this free video series.

Video Transcript

"Hello, today we're going to make chicken Normandy. Chicken Normandy is a dish where we're going to take the chicken, and after we season it we're going to cook it in butter till' it's about three quarters of the way done. We're then going to take onions and garlic and we're going to saute that and dice up some thyme. We're then going to boil some red wine, and after we're done with that we're going to move it to a casserole dish and that's why we're only going to cook it three quarters of the way through. We're going to finish it in the oven. We're going to boil cream, and then we're going to dump that over the top of that mixture with some cheese, and then we're going to cook it for another five minutes until it's nice and bubbly. With that dish we're going to take some rice. In that rice we're going to again put onions and garlic, and then we're going to saute some mushrooms and some broccoli. After we're done with that we're going to add that to the rice with some white wine, and we're going to let that reduce. When that's done, we're going to stir in some parmesan cheese, plate it around the outside of the plate, scoop the chicken out, and then pour the cream and white wine, red wine, and thyme mixture over that."