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Dreaming of destinations away from home but unable to getaway this summer? As most of us will once more have to forgo a bit of foreign travel this summer, why not recreate some of the most exquisite dishes from the places you’d like to visit. The new cookbook Getaway by Renee Erickson, which explores the famous flavours and dishes from our favourite destinations, can help you do that.
Take a culinary trip to Rome, Normandy, Paris, London, Seattle, California, and Baja whilst enjoying Renee’s anecdotes and travel stories for the gorgeous recipes within. From nibbles to desserts and a delectable selection of cocktail recipes you can enjoy with it, this cookbook can provide the ultimate escape.
We’re delighted to share over the coming weeks a few of the recipes that features within this visually stunning and mouth-watering book. This week we share with you Renee’s taste of Normandy.
Serves 4 to 6
I created this dish long before I ever went to Normandy. It sprang into being after dreaming with cookbooks in my lap and the totems of Normandy in my mind: apples, cream, butter. Susan Kaplan, the original owner of Boat Street Café, had a similar dish made with prunes, but once I put the apple-y version on the menu, it never came off. People just adored the luscious sauce. It feels like I served millions of guests this dish; it’s so decadent and rich. When I said goodbye to Boat Street in 2015, I also said goodbye to serving it on my menus. Here it is for you to make at home and serve to millions of your friends and family.
3 tablespoons olive oil
1 (4-to 4½-pound/ 1.8-to 2-kg) chicken, cut into 6 or 8 pieces
2 tablespoons kosher salt
Freshly ground black pepper
4 medium shallots, peeled
480 ml dry cider, preferably French
10 thyme sprigs
1 bay leaf
1 tablespoon Dijon mustard
1 large apple, cut into ½-inch (12-mm) wedges
120 ml cream
1 batch Buttered Boiled Potatoes (Note 1), to serve
In a high-sided skillet over medium-high, heat the olive oil. Place the chicken pieces skin side down in the oil and season with the salt and pepper. Cook, turning and seasoning once during the process, until golden brown, about 10 minutes. Remove the chicken from the pan and set aside.
Add the shallots to the pan and cook until they gather a bit of colour, about 2 minutes. Pour in the cider and scrape up any browned bits from the bottom of the pan. Add the chicken pieces back to the pan, along with any juices.
Reduce the heat to a simmer, add the thyme and bay leaf, and cover the pan. Cook for 15 minutes. Remove the cover and continue cooking until the chicken is cooked through, about 5 to 10 minutes. Remove the chicken to a plate and tent with aluminium foil.
Whisk the mustard into the broth, stirring thoroughly to make sure it doesn’t curdle. Add the apple and simmer, uncovered, approximately 10 minutes.
Remove the apple from the pan to the same plate with the chicken. Stir the cream into the sauce, increase the heat to medium-high and cook for about 5 minutes, until the sauce is thick enough to coat a spoon. Return the chicken and apples to the pan and stir to coat over low heat to warm through. Serve on a big platter with the potatoes on the side.
Note 1 – buttered boiled potatoes
Serves 4 to 6
1½ pounds (680 g) whole small Yellow Finn potatoes
3 tablespoons unsalted butter
Freshly ground black pepper
Place the potatoes in a large pot of salted water that covers the potatoes by at least 2 inches (5 cm). Bring to a boil, then reduce the heat to a simmer. Cook the potatoes until tender at the center when pierced with a knife, about 10 minutes. Drain the potatoes and transfer to a bowl. Melt the butter and toss the potatoes with it, seasoning well with salt and pepper.
Book: Getaway: Food & Drink to Transport You by Renee Erickson (Abrams, £30)
Images: © 2021 Jim Henkens
Next week, look out for the next recipe we share from Getaway: Crispy Zucchini with Parmigiano! It’s sure to become a new summer favourite.