French apple chicken

Name: French apple chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (1.4-1.5 kg); 7-10 Tbsp salt, white pepper; 2 Shallots or 1 onion; 2 Garlic cloves; 150 g Mushrooms; 1 tablespoon (10 g) clarified butter; 1/2 potty fresh or 2 tsp dried thyme; 1 Bay leaf; 4-5 Tbsp Calvados; 1/8 l Cider; 1 TEASPOON Chicken broth; 2-3 tablespoons (75 g) Fresh cream; 1 kg sour apples; 7-10 Tbsp Juice of 1 lemon; 1 tablespoon (10 g) Butter

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (1.4-1.5 kg)
7-10 Tbsp salt, white pepper
2 Shallots or 1 onion
2 Garlic cloves
150 g Mushrooms
1 tablespoon (10 g) clarified butter
1/2 potty fresh or 2 tsp dried thyme
1 Bay leaf
4-5 Tbsp Calvados
1/8 l Cider
1 TEASPOON Chicken broth
2-3 tablespoons (75 g) Fresh cream
1 kg sour apples
7-10 Tbsp Juice of 1 lemon
1 tablespoon (10 g) Butter

Directions

1
Wash the chicken, pat dry. Divide into 8 parts: 2 legs, wings, breast and back pieces each. Season with salt and pepper. Peel shallots and garlic, chop finely. Clean, wash and halve the mushrooms. Heat clarified butter in a casserole
2
Brown the chicken parts all around, take them out. Sauté the shallots, garlic and mushrooms in the frying fat. Add chicken, thyme and bay leaf. Light 3 tablespoons of Calvados in a ladle, pour over the burning chicken and flambé briefly
3
Deglaze with cider and 1/4 l water. Stir in the stock and let it boil down a bit. Stir in crème fraiche. Cover and braise over medium heat for about 50 minutes. If necessary, remove the chicken breasts after approx. 30 minutes
4
Peel and wash the apples. Quarter them, remove the seeds and sprinkle with lemon juice. Fry in hot butter until golden brown. Drizzle with 1-2 tbsp. Calvados, put into the pot (possibly with chicken breasts). Stew briefly and season to taste
5
served with: baguette or croquettes