Chicken With Calvados (Crock Pot)

READY IN: 8hrs 20mins
Recipe by mersaydees

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.

Top Review by NurseJaney

*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 !

Ingredients Nutrition


  1. Wash chicken. Cut into serving pieces. Pat dry with paper towels.
  2. 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.
  3. 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.
  4. 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.

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