Chicken with calvados and cider
easy
60 mins
60 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.5 kg)
- 2 Shallots
- 2 Garlic cloves
- 150 g Mushrooms
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 30 g clarified butter
- 2 stem(s) Thyme
- 1 Bay leaf
- 4 TABLESPOONS Calvados
- 100 ml Cider (sparkling cider)
- 100 ml clear chicken stock (instant)
- 150 g Fresh cream
- 750 g Apples
- 7-10 Tbsp Juice of 1 lemon
- 40 g Butter
Directions
- 1
Cut the chicken into 8 pieces, wash and pat dry. Peel shallots and garlic and dice finely. Rub mushrooms with kitchen paper, clean and halve. Season chicken with salt and pepper. Heat clarified butter in a roaster.
- 2
Fry the chicken parts for about 10 minutes. Add garlic, shallots, mushrooms, thyme and bay leaf to the chicken and braise for another 30 minutes. Turn from time to time. Sprinkle the chicken with 3 tablespoons of Calvados, light it and flambé it briefly. Deglaze with cider and let it boil down a bit. Pour on chicken soup and let it boil down for another 3 minutes. Stir in crème fraîche and simmer covered over low heat for another 5 minutes. Wash apples, grate dry, quarter and core them. Cut quarters into slices and sprinkle with lemon juice.
- 3
Pour on chicken soup and let it boil down for another 3 minutes. Stir in crème fraîche and simmer covered over low heat for another 5 minutes. Wash apples, grate dry, quarter and core them. Cut quarters into slices and sprinkle with lemon juice. Heat butter in a coated pan, add apples and fry until golden brown. Drizzle apples with 1 tablespoon of Calvados, add to chicken and serve
Nutrition Facts
870 kcal
25 g
55 g
58 g
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