Caramelized Chicken
From snuffy 16 years ago
- 60 minutes to make
- Serves 4
This dish contains all the ingredients that Normandy is famous for-butter, cream, apples and Calvados.
Ingredients
- 1/4 cup butter or margarine shopping list
- 2 tbsps oil shopping list
- 3 lbs chicken, cut into eight pieces shopping list
- 4 tbsps calvados shopping list
- 1/3 cup chicken stock shopping list
- 2 apples, peeled cored and coarsely chopped shopping list
- 2 sticks celery, finely chopped shopping list
- 1 shallot, finely chopped shopping list
- 1/2 tsp dried thyme, crumbled shopping list
- 1/3 cup heavy cream shopping list
- 2 egg yolks, lightly beaten shopping list
- salt and white pepper shopping list
- Garnish shopping list
- 1 bunch watercress or small parsley sprigs shopping list
- 2 apples, quartered, cored and cut into cubes shopping list
- 2tbsps butter shopping list
- sugar shopping list
How to make it
- Melt half the butter and all of the oil in a large frying pan over moderate heat. When the foam begins to subside, brown the chicken, a few pieces at a time, skin side down first. When all the chicken is browned, pour off most of the fat from the pan and return the chicken to the pan.
- Pour the Calvados into a ladle or small saucepan and warm over gentle heat. Ignite with a match and pour, while still flaming, over the chicken. Shake the fry pan gently until the flames subside. If the Calvados should flare up, cover the pan immediately with the lid.
- Pour over the stock and scrape any browned chicken juices from the bottom of the pan. Set the chicken aside.
- Melt the remaining butter in a small frying pan. Cook the chopped apples, shallot and celery and the thyme for about 10 minutes or until soft but not brown.
- Spoon over the chicken and return the pan to the high heat.
- Bring to the boil, then reduce heat, cover the pan and simmer 50 minutes. When the chicken is cooked, beat the eggs and cream. With a whisk, gradually beat in some of the hot sauce. Pour the mixture back into a saucepan and cook over a low heat for 2-3 minutes, stirring constantly until the sauce thickens and coats the back of a spoon. Season the sauce with salt and white pepper and set aside while preparing the garnish.
- Put remaining butter in a small frying pan and when foaming, add the apple. Toss over high heat until beginning to soften. Sprinkle with sugar and cook until the apple begins to caramelize. To serve, coat the chiken with the sauce and decorate with watercress or parsley. Spoon the carmelized apples over the chicken.
People Who Like This Dish 3
- lunasea Orlando, FL
- jenniferbyrdez Kenner, LA
- enchantedgrace Homer City, PA
- marriage Apalachin
- snuffy Lethbridge, CA
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lunasea
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" It was excellent "