Chicken Auge Valley (Hühnchen mit Calvados & Cider)

Name: Chicken Auge Valley (Hühnchen mit Calvados & Cider)
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 2 Shallots; 1-2 Garlic cloves; 150 g small mushrooms; 2-3 stem(s) Thyme; 1 (1.5 kg) ready-to-roast chicken; 7-10 Tbsp salt, white pepper; 1 tablespoon (20 g) clarified butter; 1 Bay leaf; 4-5 Tbsp Calvados (French apple brandy); 100 ml bitter cider (French sparkling cider); 100 ml Chicken broth; 150 g Fresh cream; 750 g Apples, juice of 1 lemon; 2 tablespoons (40 g) Butter

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

2 Shallots
1-2 Garlic cloves
150 g small mushrooms
2-3 stem(s) Thyme
1 (1.5 kg) ready-to-roast chicken
7-10 Tbsp salt, white pepper
1 tablespoon (20 g) clarified butter
1 Bay leaf
4-5 Tbsp Calvados (French apple brandy)
100 ml bitter cider (French sparkling cider)
100 ml Chicken broth
150 g Fresh cream
750 g Apples, juice of 1 lemon
2 tablespoons (40 g) Butter

Directions

1
Peel shallots and garlic and dice finely. Clean the mushrooms, wash if necessary, cut in half. Wash the thyme. Wash the chicken, dab dry and cut into 8-10 pieces. Seasoning
2
Heat clarified butter in a roasting pan. Fry the chicken in it all around for about 10 minutes. Fry shallots, garlic, mushrooms, thyme and bay leaf for about 5 minutes. Season to taste. Pour on 3 tbsp. Calvados and light (flambé) if necessary
3
Deglaze with cider and stock and let it boil down for about 3 minutes. Stir in crème fraiche. Cover and stew for about 30 minutes
4
Wash apples, quarter them, remove seeds. Cut into slices and sprinkle with lemon juice. Heat butter in a large pan. Fry apples in it until golden brown. Drizzle with 1-2 tbsp. Calvados. Arrange chicken with sauce and apples. Serve with potatoes or baguette