Recipe

Caramelized Chicken Recipe

Add Step-by-Step Photos	Snuffy / All my dishes 1 year, 10 months ago This dish contains all the ingredients that Normandy is famous for-butter, cream, apples and Calvados. Prep:30m Cook:60m Servings:4	Snuffy
	chicken apples cream

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Fans

jenniferby

lunasea

Ingredients

1/4 cup butter or margarine

2 tbsps oil

3 lbs chicken, cut into eight pieces

4 tbsps Calvados

1/3 cup chicken stock

2 apples, peeled cored and coarsely chopped

2 sticks celery, finely chopped

1 shallot, finely chopped

1/2 tsp dried thyme, crumbled

1/3 cup heavy cream

2 egg yolks, lightly beaten

Salt and white pepper

Garnish

1 bunch watercress or small parsley sprigs

2 apples, quartered, cored and cut into cubes

2tbsps butter

Sugar

Directions

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.

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Comments

jett2whit 1 year, 9 months ago said:
Hi there! This one looks really good...but what is Calvados? It seems I've heard of it but not sure. Is it an alcoholic beverage? I worked in the F&B world for many years and it sounds so familiar. Jett

lunasea 1 year, 7 months ago said:
Outstanding recipe - it looks and sounds so delicious! Can't wait to taste it....thanks.

krumkake 10 months, 1 week ago said:
We have some calvados we brought back from the Normandy region a couple years ago - I am so excited to try it on this recipe! I ate some fantastic dishes there with the liqueur and apples in it, and they were so tasty. Thanks!

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