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Joe

REC: Chicken with Calvados, Cream and Apples. I just typed this up for a friend and I think

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Joined: Dec 14, 2005

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Posted to Thread #8086 at 3:30 pm on Sep 29, 2007

it's time I made it again.

POULET VALLEE D’AUGE
Chicken with Calvados, Cream and Apples

(I xeroxed this from a library book years ago and didn't note the title or author.)
Serves 4

1 3-lb. Chicken, cut into serving pieces
4 Tbs. clarified butter
1 onion, finely chopped
1 carrot, finely chopped
1 Tbs. flour
1 cup dry hard cider
1 cup chicken stock
A large bouquet garni
½ cup Clavados
scant 1 cup crème fraîche
Salt and pepper

Garnish:
3 Tbs. unsalted butter
4 small, firm apples, quartered, cored and peeled
Salt and pepper

Season the chicken pieces with salt and pepper. Heat the clarified butter in a sauté pan just the size to hold the chicken pieces in a single layer. Add the chicken and brown all over. Remove and set aside. Add the onion and carrot to the pan and cook over low heat until the onion is translucent, 3-5 minutes. Remove any fat from the pan. Sprinkle on the flour and cook until it browns, 1-2 minutes. Stir in the cider and stock, scraping up the browned pan juices. Return the chicken to the pan, tuck in the bouquet garni, and bring to a boil. Cover and simmer 15 minutes.

Heat the Calvados in a small saucepan, light it, and simmer until it reduces by half. (It will flare up so take care. Add the Calvados to the chicken. Continue cooking the chicken until tender, 10-15 minutes longer. Remove the pieces of chicken and keep them warm.

Bring the cooking liquid to a boil, then reduce heat and simmer, skimming regularly, until reduced by half. Strain the liquid into a heavy small saucepan. Add the crème fraîche and continue simmering and skimming until the sauce reduces by a third. Season to taste.

Meanwhile, prepare the garnish. Melt the butter in a large frying pan over moderate high heat. Add the apples with a little salt and pepper and cook them until they are tender and golden on both sides, 10-15 minutes.

To serve, arrange the pieces of chicken on a warmed platter or individual plates and pour sauce over them. Surround with the apple quarters and serve immediately.


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