Recipe by Brian Holley
This classic French dish from the Normandy region is an example of how the French use the produce of the area. Famous for Apples, cider, apple brandy and cheeses this region enjoys eating, so will you. before I married this was the dish I served to the young ladies of the area, they always showed their appreciation after dinner. It's a sexy and romantic dish to serve. A real cheffy dish.
- 3 lbs chicken, cut into quarters
- 4 ounces butter
- 6 firm apples, mixed verieties
- 3 tablespoons plain flour
- 2 cups still cider
- 1 bouquet garni
- 1⁄4 pint double cream
- parsley, chopped (to garnish)
Directions See How It's Made
- Melt half of the butter in a flame proof casserole, add the chicken and brown all over. Remove from casserole and set aside.
- Peel, core and slice2 of the apples, sprinkle with salt and pepper and fry till they start to brown. Sprinkle in the flour and stir fry till light brown in colour.
- Add 11/4 cups of the cider and bring to the boil, stirring constantly to form a sauce.
- Replace the chicken and add the bouquet garnis, cover with grease proof paper and a tight fitting lid. Cook in oven 375 degrees for 1 hour.
- Peel and quarter the remaining apples, melt 1 oz of butter in a frying pan and fry the apples till golden. Set aside to keep warm.
- When chicken is cooked remove from the sauce and set it aside , keep it warm.
- Bring the sauce to a boil and add the remaining cider, stir and add the apples, cream, and butter, reduce the heat and simmer gently for a couploe of minutes.
- Pour the sauce over the chicken and serve.