I have turned this wonderfully classic French dish into a deliciously beautiful canning recipe! Chicken thighs braised in apple cider and apple brandy. Perfect for Fall, good anytime of year!
Chicken Normandy for Pressure Canning
Yields
7
quartsPrep time
30
minutesProcessing time
1
hour30
minutesWill also yield 14 pints
Ingredients
7 lbs 7 Chicken thighs, boneless, skinless, cubed
7 7 Medium apples, peeled and wedged (I use Gala or Fuji)
2 2 Large onions, sliced in half moons
14 cloves 14 Garlic, minced
7 sprigs 7 Fresh Thyme
6 1/2 cups 6 1/2 Apple cider
6 1/2 cups 6 1/2 Chicken broth or stock
2 cups 2 Apple brandy
1/4 cup 1/4 Dijon mustard
2 tsp 2 Kosher salt
1 tbsp 1 Onion powder
1 tsp 1 Fresh ground black pepper
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- In a large pot, add broth, cider, brandy, onion powder, dijon, salt, apples and onions. Bring to a boil, cover, turn heat down to a simmer and simmer 15 minutes.
- To each quart jar add: 1 pound chicken thighs, 2 cloves minced garlic and a sprig of thyme. If using pints, add half a pound of thighs, 1 minced garlic and half a sprig of thyme to each jar. Using a slotted spoon, fill jars evenly with apples and onions. Ladle cooking broth into jars leaving 1 inch headspace, de-bubble adding more broth if needed to bring back up to 1 inch headspace. Wipe rims, place on lids and rings to fingertip tight. Place jars into simmering canner.
- Process quarts for 90 minutes and pints for 75 minutes.
How much heavy cream do you add while warming prior to serving?
Thanks for you recipe.
About 1/4 cup. You are so welcome!