Prep 20 mins
Cook 8 hrs
This recipe is based on one from Lou Seibert Pappas’ cookbook, Extra-Special Crockery Pot Recipes. She says, “The Normandy Section of France is noted for this succulent chicken entrée. It calls for apply brandy, a specialty of the region.” This is absolutely fantastic served over rice, pasta or with a crusty bread.
- 1 large broiler-fryer chicken (or 4 breast halves and 4 thighs)
- 2 tablespoons butter
- 1⁄4 cup calvados (apple brandy)
- 1 tablespoon chicken base
- 2 tablespoons parsley, chopped
- 2 teaspoons fresh herbs, chopped or 1⁄2 teaspoon dried herbs
- 1⁄2 cup dry white wine
- 1 tablespoon arrowroot
- 2 tablespoons water
- 1⁄4 cup heavy cream
- Wash chicken. Cut into serving pieces. Pat dry with paper towels.
- Heat large frying pan over medium heat, add butter, and sauté chicken until nicely browned. Season with salt and pepper. Pour Calvados over chicken. Carefully ignite using either a long wooden match or long-barreled butane lighter. Spoon pan juices over chicken while flaming. Remove chicken and pan juices to crockery pot.
- In medium bowl combine chicken stock base, parsley, herbs and wine. Pour over chicken. Cover. Cook on low (200°F) 6 to 8 hours. Remove chicken to heated platter.
- Turn heat to high (300°F). Blend arrowroot with water. Stir into pan juices. Cook on high until mixture thicken and boils. Stir in cream. Heat to serving temperature.
*Made for Australia/NZ Swap #61* Picked this recipe because calvados is DH's favorite "sipper", so we usually have on hand -- plus we eat LOTSA chicken ! First -- I did not flame the liquor -- 1/2 on purpose, but drizzled it over the sauteed 4 skin-on/bone-in thighs and 4 skinless breast fillets (accidentally purchased !) Proceeded as directed from there and cooked for 7 hours -- perfectly falling-apart done ! Flavor was subtle -- certainly not noticeably apple -- but very nice, with sauce over garlic mashed. Thanks, mersaydees, -- will be doing this again when the gang's all here !