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‘Chickn’ Normandy

This classic French combination uses cider, apples and cream to make an elegant but comforting lunch or dinner. Although there are a couple of different processes within this recipe, the various components can be prepared ahead of time, making it an ideal dish to cook for friends, too.

Serves 2

Ingredients
Chickn' Normandy

For the ‘chickn’:

  • 125g (1 scant cup) vital wheat gluten
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp vegan chicken seasoning (optional)
  • 2 tsp brown miso
  • 175ml (⅓ cup) vegetable stock, warm

For the simmering broth:

  • 1 onion, skin on and roughly chopped
  • 720mls (3 cups) approx. vegan chicken or vegetable stock

For the sauce:

  • 1 tbsp dairy-free butter
  • 6-8 shallots, peeled and finely sliced
  • 2 cloves garlic, peeled and finely sliced
  • 1 heaped tbsp plain flour
  • 420ml (1 cup) dry cider
  • 120ml (½ cup) vegetable stock
  • 2 tbsp Dijon or wholegrain mustard
  • 1 large eating apple, cored and sliced (we used Braeburn)
  • 250ml (generous 1 cup) soya cream
  • 2 tbsp fresh tarragon, chopped
  • Sea salt and black pepper, to taste

Method

  1. Preheat oven to 160°C/325°F/ Gas 3. Place the dry ingredients for the ‘chickn’ into a bowl and mix to combine. Dissolve the miso in the stock and pour into the dry ingredients. Mix well to form a dough and leave to stand for 10 minutes.
  2.  To knead the dough, transfer to a food mixer with a dough hook attached or to a food processor with an ‘s’ blade. Knead or process for a few minutes — this can also be done by hand on a clean worktop.
  3. Divide the dough into two and roll out to ‘fillet’ shaped escallops. Lay them out in a single layer on a baking dish and arrange the onion around them. Pour in enough stock to almost cover, then transfer to the oven to simmer for 1 hour, turning halfway through. Make sure to keep an eye on the simmering broth, topping up as necessary. Once cooked, remove the escallops from the oven and set aside. If preparing this stage in advance, the escallops can be refrigerated, in their simmering broth, for up to 4 days.
  4. To make the sauce, melt the dairy-free butter in a pan, then add the shallots and a pinch of salt. Gently cook until the shallots have softened before adding the garlic and cooking for a further two minutes.
  5.  Sprinkle in the flour and stir to combine. Keep stirring and cooking for a few more minutes before adding the cider, stock, mustard and seasoning. Bring everything to a simmer and leave to cook for 20 minutes, or until reduced and slightly thickened.
  6. Add the cooked ‘chickn’, soya cream, apple slices and chopped tarragon to the pan and stir well. Taste to check the seasoning and adjust, if necessary. Serve once piping hot, with some extra tarragon sprinkled over.

Top tip: As well as the ‘chickn’, the sauce can be made in advance and kept in the fridge once cooled, for up to three days. Reheat thoroughly before serving.

Per serving (612g) Calories: 689, Carbohydrates: 51g, Sugars: 32g, Salt: 5.0g, Fat: 21g Saturates: 4.1g, Protein: 58g

Taken from October 2018 (Issue 43) Vegan Life Magazine

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