A classic dish of Normandy and Brittany. Sub apple brandy for the Calvados if need be. Use hard cider, if possible. Regular cider is too sweet.
- 1587.57 g frying chicken, cut into 8 pieces (split breast and discard back pieces, or use for stock)
- 2 medium granny smith apples
- 14.79 ml lemon juice
- 59.16 ml unsalted butter
- 1 large yellow onion, peeled and finely chopped
- 1 stalk celery, finely chopped
- 14.79 ml all-purpose flour
- 78.07 ml calvados
- 354.88 ml hard alcoholic cider
- 78.07 ml creme fraiche
- salt and pepper
- Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice.
- Heat half the butter in large frying pan. Add the chicken pieces, skin side down, and cook until golden. Turn chicken over and cook another 5 minutes. Remove the chicken and pour off fat.
- Heat 1 tablespoon butter in the same pan and add onion, celery and chopped apple. Fry over moderate heat for 5 minutes without browning.
- Remove from heat. Sprinkle flour into mixture and stir. Add Calvados and return to heat. Gradually stir in cider. Bring to a boil, return chicken to pan, cover and simmer gently for 15 minutes.
- Heat remaining butter in small frying pan. Add apple wedges and fry over moderate heat until browned and tender. Remove from heat and keep warm.
- Remove the chicken pieces from the pan to a platter and keep warm. Skim excess fat from cooking liquid. Add creme fraiche, bring just to a boil and simmer 4 minutes, until it thickens enough to coat the back of a wooden spoon. Season with salt and pepper. Pour sauce over chicken and serve with warm apple wedges.
This was great! Made as directed except used 3 lbs. of chicken breasts/thighs due to time constraints. Thanks, Mikekey!
Merveilleux! Thanks for posting this delicious recipe, we enjoyed it very much. I followed the recipe to the letter except for the cr?me fra?che which I substituted with sheep's milk cream yoghurt.
Made for ZWT 8 / France for the Lively Lemon Lovelies.
This was so good!. I used boneless skinless chicken breasts instead of a cut -up bird; very unfrench, I know, but they were on sale, so they were lower in price than any other piece of the chicken and I could not resist. Cooked much faster using the bnlss sknlss breasts, but was very tender and juicy. Will make again. Made for ZWT 8 for The Fearless.