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.
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (2 lb) chicken, cut up into serving pieces,skin removed
- 1 tablespoon oil
- 2 teaspoons flour
- 1 1⁄4 cups apple juice
- 1⁄4 cup calvados or 1⁄4 cup apple brandy
- 1 teaspoon oil
- 1 peeled chopped granny smith apple (about 1 cup)
- 1⁄2 cup chopped shallot
- 1 bay leaf
- 1⁄2 cup sour cream (low fat is OK)
- 1 tablespoon butter
- 2 tablespoons sugar
- 2 granny smith apples, cored but not peeled,sliced crosswise into thin rings
- Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
- Add chicken, seal bag and shake to coat.
- Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
- Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
- Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
- Return chicken to the skillet.
- Add apple juice mixture and bay leaf.
- Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
- Discard bay leaf.
- Remove skillet from heat and stir in sour cream.
- Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
- Wipe the skillet clean.
- Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
- Arrange apple rings on platter next to chicken mixture and serve.