Poulet Normande
| Yield: | 1 Servings |
| Categories: | Chicken, Passover |
| 2 | oz | Margarine |
| 1 | tb | Vegetable oil |
| 8 | oz | Spanish onions, finely chopped |
| 1 | Clove garlic, crushed | |
| Fine matzo meal, for coating | ||
| Salt | ||
| Freshly ground black pepper | ||
| 3 | lb | Roasting chicken, separated into parts |
| 8 | oz | Apple, peeled and diced |
| 4 | tb | Passover brandy |
| 1 | tb | Celery leaves, finely chopped |
| 1 | c | Apple juice |
| 2 | Egg yolk, lightly beaten | |
| Sprig watercress, for garnish | ||
| Apple slices, for garnish |
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