I’m under-selling this recipe by describing it simply by its ingredients and method of cooking, but I can’t really call it “eat with a spoon pork dish that will warm you from the inside out”, can I? It is however the perfect antidote to Storm Rachel.
I first made a variation of meat cooked in an apple sauce when I was 14. We had a French Appreciation Day in school and I volunteered to cook a dish to serve to students and staff. After doing some research, I decided to cook Poulet A La Normande which meant I got to raid the drinks cabinet for calvados and use cider in the sauce as well. The original recipe is quite complicated, so I’ve simplified how I cook this dish to reflect the great ingredients we have grown, prepared, and raised.