One Pot Chicken Normandy
Our Saladmaster take on the classic Chicken Normandy will be sure to be on regular rotation in your household. Nothing beats a hearty, healthy meal that makes minimal mess!
Recipe Description:
Chicken Normandy is a flavourful and nutritious dish made easy with the Saladmaster Electric Oil Core Skillet. This one-pot meal features tender chicken drumsticks, enhanced by the rich flavours of paprika, Dijon mustard, and a zesty lemon kick. The combination of red onion, red capsicum, and fresh mushrooms adds a healthy boost of vitamins, fibre, and antioxidants. With just a touch of flour, milk, and chicken stock, you create a creamy, satisfying sauce that’s low in fat and high in taste.
The Saladmaster Electric Oil Core Skillet allows for quick, even cooking, saving time while preserving the nutrients in the ingredients. The ability to cook everything in one pot means less clean-up and more convenience. Plus, the use of fresh, wholesome ingredients ensures a heart-healthy meal, perfect for those looking to eat well without sacrificing flavour or time.
Utensils Used:
- 12″ Electric Oil Core Skillet (or any large Stovetop Skillets)
- Saladmaster Food Processor (cones #1, #3, #4)
Ingredients:
- 1 kg chicken drumsticks
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp paprika
- 1 medium red onion, roughly sliced (cone #3)*
- 1 red capsicum, thinly sliced (cone #4)
- 1 packet fresh mushrooms, thinly sliced (cone #4)
- 1/4 cup flour
- 1/2 cups milk
- 1/2 cup chicken stock
- Zest of 1 lemon (grated with cone #1)
- Juice of 1/2 lemon (slice lemon in quarters and use cone #1 as a juicer)
- 2 tbsp Dijon mustard
- 1/2 cup shredded Cheese (grated using cone #1)
- salt and pepper to taste
- Optional: Your choice of pasta or rice to serve.
*Please Note: Cone numbers above refer to our Saladmaster Food Processor chopping style options, to make ingredient preparation much more simple and efficient.
Method:
- Preheat EOC to 200C. Ensure the pan has fully preheated before commencing cooking (this is important to prevent your chicken sticking to the pan). The EOC will indicate it is fully heated when the light in the probe stops blinking.
- Season chicken drumsticks with salt, pepper and paprika. Massage seasoning into the chicken to ensure it is fully coated (we suggest to use disposable gloves for this step!).
- Place drumsticks in the EOC and cover with the lid. Set EOC timer for 15 minutes. Flip drumsticks halfway through to ensure they cook evenly on both sides.
- Once EOC timer has finished, remove chicken from the pan and place on a separate place. Chicken does not need to be fully cooked at this stage, as it will be cooked more at a later stage in the preparation. Leave chicken juices in the EOC.
- Set EOC temperature to 200C. Lightly sauté onion, capsicum and half of your mushrooms in the EOC with remaining juices from the chicken.
- Add flour. Whisk and gradually add milk, stock, dijon mustard, salt, pepper and lemon. Cover with lid.
- When valve clicks, add drumsticks to the mixture. Make sure it is coated with sauce. Sprinkle cheese evenly over the mixture. Cover with lid.
- When valve clicks, reduce EOC temperature to 180C and cook for another 15 mins.
- Serve with pasta or white rice.