French Calvados chicken

Name: French Calvados chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.5 kg); 100 g Shallots; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 TABLESPOONS Calvados; 200 ml Cider (French cider); 500 g Mushrooms; 2 Apples; 2 TABLESPOONS Butter or margarine; 2 (150 g each) Becher Crème fraîche; 2-3 stem(s) flat leaf parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.5 kg)
100 g Shallots
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 TABLESPOONS Calvados
200 ml Cider (French cider)
500 g Mushrooms
2 Apples
2 TABLESPOONS Butter or margarine
2 (150 g each) Becher Crème fraîche
2-3 stem(s) flat leaf parsley

Directions

1
Wash the chicken, dab dry and divide into 8 parts. Peel and halve the shallots. Fry chicken parts in hot oil, turning them golden brown. Season with salt and pepper. Add the shallots and fry them in the frying fat until transparent.
2
Drain off excess fat. Pour Calvados over the chicken and flambé. Fill up with cider and cook covered at medium heat for about 30 minutes. In the meantime clean, wash and slice the mushrooms. Peel and quarter apples, cut out the core. Cut quarters into thin slices. Heat the fat and fry the mushrooms until golden brown. Add apple slices and season with salt and pepper. Take chicken parts aside. Add mushrooms and apple slices to the sauce.
3
Heat the fat and fry the mushrooms until golden brown. Add apple slices and season with salt and pepper. Take chicken parts aside. Add mushrooms and apple slices to the sauce. Stir in crème fraîche, let it boil down for about 5 minutes and season to taste. Wash the parsley, dab dry and chop the leaves finely. Add the chicken pieces again and serve sprinkled with chopped parsley
4
Scarf: Krömer Zolnirc,