Prep 0 mins
Cook 25 mins
- 1 chicken, quartered
- salt and pepper, to taste
- 3 leeks, w/ 1 green,sliced
- 2 granny smith apples, peeled
- 1 cup apple juice
- 1⁄2 cup vinegar
- 3 cups chicken stock
- 3 tablespoons calvados
- 1⁄2 cup heavy cream
- Season the chicken with salt and pepper.
- Melt the butter over medium heat in a saute pan just large enough to hold the chicken.
- Add the chicken, skin side down, and cook for about eight minutes over medium heat.
- If the butter in the pan starts to brown, lower the heat slightly.
- Turn the chicken and light saute in the same way for five minutes more.
- Remove the chicken from the pan and place it in a bowl.
- If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter.
- Add the leeks and cook them for 10 minutes over medium heat.
- Stir the leeks every couple of minutes.
- They should be soft but not brown.
- Put the chicken back in the pan with the leeks.
- Add the apples, apple juice, vinegar and broth.
- Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top.
- Cover the pot and simmer the chicken very gently for 10-15 minutes , until it is completely cooked.
- Remove the chicken and let it cool.
- Remove and discard the skin and pull the meat away from the bones.
- Cut the meat into half inch chunks.
- Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan.
- Add the Calvados and the heavy cream.
- Bring to a simmer and season to taste with salt and pepper.
- Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls.
- Suggestions and variations: Try adding a cup of sliced mushrooms along with the apples.
- The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial.
- This soup is also delicious with curry, which can be added by gently cooking a tb of curry powder in a tb of butter and stirring it into the soup shortly before serving.