In the Kitchen: Chicken Normandy and Calamari

The Rhode Show
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Executive Chef and Co-Owner of Dan’s Carriage Inn, Roy Ring, shares his recipe for chicken with cranberry-apple risotto and calamari prepared Dan’s way.

Chicken Normandy over apple cranberry risotto

1 lb chicken breast
1/2 cup flour
1 cup butter melted
1 teaspoon parsley
1 table spoon garlic chopped
4 oz apple cider
4 oz chicken stock
2 Granny Smith apples
4 oz apple brandy
1 cup heavy cream
Pinch salt, pepper, thyme

2 cup risotto prepared
1/4 cup dried cranberries

Rhode Island calamari
8 oz squid rings
1 cup water
2 cups fish chic batter
1/4 cup butter
Teaspoon chopped garlic
Pinch parsley
4 oz star hot pepper rings


Pan sear Chicken for 8 minutes
add all ingredients and simmer for 5 minutes
Fry Calamari for 3 minutes
place in pan with all ingredients for 5 minutes
top off with pepper rings

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