Total Time
1hr
Prep 25 mins
Cook 35 mins

Good enough for company. I have served with buttered noodles on the side tossed with herbs of provence and a salad of greens with roquefort dressing.

Ingredients Nutrition

Directions

  1. Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
  2. Add chicken, seal bag and shake to coat.
  3. Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
  4. Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
  5. Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
  6. Return chicken to the skillet.
  7. Add apple juice mixture and bay leaf.
  8. Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
  9. Discard bay leaf.
  10. Remove skillet from heat and stir in sour cream.
  11. Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
  12. Wipe the skillet clean.
  13. Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
  14. Arrange apple rings on platter next to chicken mixture and serve.

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