Calvados Chicken
Ingredients
- 6 tbsp butter
- 1 None chicken (about 3 1/2 lb), cut into 8 pieces ⓘ
- 2 None shallots, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1/3 lb button mushrooms, halved
- 1 None fresh bay leaf ⓘ
- 3 sprigs fresh thyme, chopped, plus extra for garnish ⓘ
- 4 tbsp Calvados ⓘ
- 1/2 cup dry cider ⓘ
- 1/2 cup chicken stock ⓘ
- 2/3 cup creme fraiche, or sour cream ⓘ
- 2 2/3 lb apples, peeled, cored and quartered ⓘ
- 1 None lemon, juiced ⓘ
Instructions
- Melt 3 tbsp butter in a large saute pan and sear the chicken pieces. Add the shallots, garlic and mushrooms and cook for 1 min. Season then add the bay leaf and thyme. Drizzle with 3 tbsp Calvados and flambe. Allow the flames to go out, then pour in the cider and boil for 1 min. Add the stock, bring back to a boil and simmer for 3 mins. Stir in the creme fraiche (or sour cream, if using), cover and simmer over medium heat for 25 mins.
- Meanwhile, drizzle the apples with the lemon juice. Melt 3 tbsp butter in a non-stick pan and saute the apples until golden brown. Drizzle with the remaining 1 tbsp Calvados. Add to the chicken and stir. Serve garnished with thyme.
Nutrition & Diet Analysis (per serving)
565
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).