Chicken Normande
Carapulcra
- 1 KG CHICKEN LEGS
- 75 GRAM BUTTER
- 1 GLASS CALVADOS
- 250 GRAM MUSHROOMS, sliced
- 2 CUPS APPLE CIDER
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1 APPLE, peeled, cored and sliced
- 1 CUP CRÈME FRAÎCHE
Fry the chicken legs in half of the butter until they are brown on all sides. Take them out of the pan, and fry the onions, garlic and mushrooms for 5 minutes on high heat. Put the chicken back, and add the cider and the Calvados and pepper and salt to taste. Bring to the boil and simmer for half an hour. Take the chicken out, add the crème fraîche and reduce the sauce on high heat until it thickens. Cut the remaining butter in cubes and add them to the sauce, while beating. Fry the apple slices shortly on both sides. Put the chicken in a large dish, pour the sauce on top and decorate with the apple slices.
On 22 July 1894, the first motorized racing event was held in France from Paris to Rouen (Haute-Normandie). The winner did not get the price as his steam machine required a stoker. Click on culinary calendar for more links between cooking and history.
Grind the peanuts. Stir fry the onion for 3 minutes. Add the pork and the chicken and stir fry until brown on all sides. Add 1 1/2 cup of water, the potatoes, the peanuts and the cumin seed and pepper and salt to taste and bring this to the boil. Simmer for 25 minutes. Serve with olives and egg slices on top.
Carapulcra is a very old Peruvian dish and it used to be made in clay pots. The original recipe calls for dried potatoes but as they are not available here, I substituted them for fresh potatoes.
Carapulcra is a Peruvian recipe. Serve carapulcra on the 24th of January, when Feria de Alasita, a very old custom, is celebrated. Click on culinary calendar for more links between cooking and celebration.
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