Apple Cider Chicken With Mushroom Sauce

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season chicken pieces with salt and freshly ground black pepper.
  • Heat 2 tbsp butter and the olive oil in a skillet, brown chicken pieces, then pour Calvados on the chicken and carefully light it with a match (keep a lid nearby, just in case…).
  • When the pan is no longer on fire, add scallions and cook on low heat until tender but not browned.
  • Pour Apple Cider in the pan and cook for 15 minutes, turning the chicken pieces once after 10 minutes.
  • Melt 2 tbsp butter in another pan, add mushrooms and cook for 4 minutes.
  • Add mushrooms and their liquid to the chicken pan, add cream too and cook further 5 minutes.
  • Take chicken out of the pan and keep it warm while thickening the sauce for about 10 minutes.
  • Salt and pepper to taste, return chicken to pan, bring to a boil and cook 2 minutes more.
  • Meanwhile core the apples without peeling them, brown them in a pan with remaining 2 tbsp butter.
  • Serve the chicken aside the apples, garnish with parsley.
  • (I like to do the recipe with only chicken breasts, cut into strips, and reduce cooking time accordingly).
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