Chicken Calvados Recipes

Steps:

• Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
• Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
• Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
• Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
• Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
• Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.

Steps:

• Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
• If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
• Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
• Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.

Steps:

• Sprinkle chicken pieces with salt and pepper. Melt 3 tablespoons butter over high heat and add chicken, skin side down. Cook until golden brown, then turn.
• Sprinkle with half the tarragon and ALL of the shallots. Cover and cook on low heat for 15 minutes.
• Uncover and sprinkle with the white wine. Recover and cook on low for another 15 minutes. Remove chicken from pan and keep covered while making the sauce.
• Add 1 cup of the cream to the skillet. Stir well. Blend the flour with the remaining 2 tablespoons butter and add it, a little at a time, to the simmering sauce. Add just enough to make the desired consistency. Cook five minutes, then stir in the Calvados or applejack, and add the remaining cream.
• Put the chicken back into the pan, spooning the sauce over to warm it up. Spinkle with the remaining tarragon and serve immediately.

Steps:

• In a small bowl, combine the salt, pepper, cinnamon, ginger, & nutmeg. Rub into the chicken.
• In a large nonsick skillet, heat oil. Saute chicken until browned, about 3 minutes on each side. Transfer to a plate.
• In the same skillet saute the onions until softened, about minutes. Stir in the apples & cook, turning occassionally, until golden brown & tender, 3-5mins. Stir in the cider/juice; bring to a boil.
• Return the chicken to the skillet & cook, turning as needed, until cooked through about 5 minutes longer. TRansfer to a platter.
• Stir in the calvados into the skillet, cok until the apples and onions are glazed and the liquied is thickened, about 3 minutes.
• Serve the chicken, topped with the apple mixture.

Steps:

• Spread apples in the bottom of a slow cooker.
• Arrange chicken, overlapping pieces slightly, on top of apples.
• Sprinkle with salt, pepper and nutmeg.
• Pour in brandy.
• Cover and cook on low for 6-7 hours.
• Using a slotted spoon, lift chicken and apples to a small baking dish.
• Pour cooking liquid into a small pan and bring to a boil over high heat, stirring often until liquid reduces (8 minutes).
• Pour liquid over chicken.
• Cover each chicken piece with a slice of cheese and broil in oven until cheese is bubbly (2 minutes).
• Sprinkle with parsley.