Apple and onion chicken

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Ferekh

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Summary

Apple and Onion have to get Falafel’s beloved rooster back from scientists.

Falafel is struggling to feed his pet chicken, Ferekh, his special molokhia that he particularly wants Ferekh to eat when Apple and Onion enter his apartment by a hole in the door Apple makes. To celebrate the one year anniversary of Apple and Onion moving into the roof shack, they offer Falafel a day trip at a particularly seedy hotel that he questions («This hotel look worse than ditch,» he comments) in exchange for them cleaning up his place, but ultimately accepts after cajoling from the pair. Before he leaves, he sternly warns them to feed Ferekh the molokhia and to also not answer the door to anyone as Ferekh is all he has in life.

Apple and Onion proceed to get started on cleaning up the apartment, including establishing a «burn pile» and throwing away all of his mail before remembering to feed Ferekh. The chicken proves to be very stubborn, causing a spoonful of the dish to fling onto one of Onion’s tufts. As Ferekh is now dirty, Apple decides they need to call a pet groomer to take care of the problem, despite Falafel’s warnings. Hoagie, who is now a scientist, shows up at the door, muttering this is going to be yet another failed attempt to get the chicken, is surprised to see different people answer and pleas to take Ferekh off their hands, to which Apple agrees, thinking he’s the pet cleaner, only for Dog Biscuit, the actual pet groomer, to show up a moment later.

Chasing down the van Ferekh was put in, the pair realize they need transportation to catch up to it, so they win money at Bingo. However, Apple proceeds to make a series of bad decisions, leaving them with no money and no means of transportation. Fortunately, the science facility was right near where they were.

Trying to get in, they are denied entry by Chicken Nugget yet again. Chicken Nugget informs them that the scientists have finally gotten «the important rooster», and chases the pair off. Apple and Onion return, dressed up as scientists, and Onion manages to fool Chicken Nugget into letting them in via a magic trick he passes off as science. Hiding from Hoagie and Professor Fish Oil by jumping into the ceiling, they eavesdrop that the scientists needed the rooster as Ferekh doesn’t age, and wanted to research why.

Before they could begin the experiment, Apple distracts the scientists by looking at a lit Bunsen burner, even though Professor Fish Oil comments that Bunsen burners are meant to be lit, while Onion grabs Ferekh. Running away from the scientists, Onion gets a call from Falafel, who was stuck in a honeymoon suite with the newlywed Cookies in an awkward situation. Before they reach the exit, however, Chicken Nugget intercepts them, irritated that Onion tried to pass off a magic trick as science and gives Ferekh back to the scientists.

Now stuck outside and unable to get back in, Apple and Onion reluctantly agree that the only way the scientists will let Ferekh go is if they had the cure for aging, which means they would have to figure out why Ferekh doesn’t age. Going back to Falafel’s apartment, they open up the vacuum cleaner to examine Ferekh’s feathers and attempt to deduce what could be the reason, only for the excessive thinking to stress age them to an advanced age, leaving them enfeebled. In spite of their geriatric state, Apple notices that Onion still has a flowing tuft of hair, as pristine as ever and unchanged by the aging before they realize that it was struck by the molokhia.

Back at the facility, Professor Fish Oil is giddy to begin testing on a nervous Ferekh, before he is interrupted by Chicken Nugget, who let in Apple and Onion on account of them being old and feeling bad for them. Apple splashes much of the molokhia on Chicken Nugget, reducing the cop to an infantile state, exciting Professor Fish Oil, and happily trades the stew for Ferekh.

Falafel finally comes home to see his apartment is a complete disaster, with dust everywhere and the burn pile aflame, yet is unbothered as he had to sleep out in the car park by the Cookies. Still very old, Apple and Onion are being pecked at by Ferekh, who is picked up by Falafel in excitement, as Onion asks if Falafel knew if his molokhia had special properties, to which Falafel insisted that was by design so he could have Ferekh forever. They turn on the news to see Butter, who is now a toddler, reporting that the molokhia doesn’t exactly turn people young, but rather concentrates their age into a specific part of their body, leaving it old and deformed. Falafel solved that problem by replacing one of Ferekh’s eyes, which pops out of his head as Chicken Nugget barges through the door to angrily arrest them on account of his now deformed foot.

Источник

Chicken Normandy

Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

The Normandy region of France, which is North of Paris and lines the English channel, is known for its cream, butter, cheeses, apples, and apple brandy.

In this version of Chicken Normandy, or «chicken à la normande», we are braising whole chicken legs in apple cider and brandy, and serving them with a sauce made with cooked apples, onions, and cream.

Just the thing for the fall.

We’re using whole chicken legs because the flavor is richer, and the dark meat holds up better to long braising. But you could just as easily use chicken breasts.

You can also serve this classic combination of apples, brandy, and cream with other proteins, such as mussels (moules à la normande) or pork.

Chicken Normandy

In this recipe we brown the chicken on the stovetop, then braise the chicken in the oven, and then finish on the stovetop.

You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.

Ingredients

4 tablespoons butter

2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)

Flour for dredging

4 whole chicken legs (with thighs)

1 large onion , peeled, sliced lengthwise (root to top) into wedges

1/2 cup (120 ml) brandy (apple brandy or Calvados if you have it)

2 cups ( 475 ml ) apple cider (unfiltered)

1 teaspoon dried thyme

Method

Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature while you prep the other ingredients and sauté the apples in the next step.

Preheat the oven to 375°F (190°C). Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally.

Sprinkle the apple slices with a little salt. Remove from pan and aside on paper towels to drain.

Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter.

Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken.

Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.

Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan.

Let the brandy boil until it has reduced by about half. Add the apple cider and bring it to a boil. Sprinkle in the thyme. Add just a pinch of salt to the cider.

Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook at 375°F (190°C), uncovered, for 30 minutes.

Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside.

Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.

When the sauce reduces to the point where it’s a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.

To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

Links:

Poulet à la Normande from the New York Times

Normandy Guinea Fowl from Not Quite Nigella

Источник

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