With a little help, even bland chicken breasts can be a crowd-pleaser.
Why This Recipe Works
Bone-in, skin-on chicken breasts produced a far more flavorful Chicken Normandy than the boneless, skinless variety. Cooking the chicken breast skin side down for the entire cooking time ensured deep browning, crisp skin, and moist meat. Granny Smith apples added tart, fruity flavor to the dish.
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