Chicken with Apples
Poulet Vallée d'Auge
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INGREDIENTS 1 (3-1/2-pound) chicken, cut up
4 tablespoons clarified butter
1 onion, finely chopped
1 carrot, finely chopped
1 tablespoon flour
1 cup dry hard cider
1 cup chicken stock
1 bouquet garni
1/2 cup Calvados
1 cup creme fraiche
Salt and pepper
3 tablespoons butter
4 small apples, peeled and quarteredSeason the chicken pieces with salt. Heat the clarified butter in a sauté pan, add the chicken pieces and brown all over (work in batches if necessary). Remove and set aside.
Add the onion and carrot to the pan and cook over low heat until the onion is translucent, 3 to 5 minutes. Remove any fat from the pan. Sprinkle the flour over the vegetables and cook until it browns, 1 to 2 minutes. Stir in the cider and stock, scraping up the browned pan juices.
Return the chicken to the pan, add the bouquet garni and bring to a boil. Cover and simmer 15 minutes. Heat the Calvados in a small saucepan, light it with a match and simmer until it reduces by half. Add the Calvados to the chicken and continue cooking until the meat is tender, 10 to 15 minutes longer. Remove the chicken and keep warm.
Bring the cooking liquid to a boil, then reduce the heat and simmer until reduced by 1/2. Strain the liquid into a small heavy saucepan. Add the creme fraiche and continue simmering until the sauce reduces by 1/3. Season to taste.
Meanwhile, prepare the apple garnish. Melt the butter in a large frying pan over medium-high heat. Add the apples with a little salt and pepper and cook until they are tender and golden on both sides, about 10 to 15 minutes.
To serve, arrange the pieces of chicken on a warmed platter or individual plates and pour the sauce over them. Surround with the apple quarters and serve immediately.
Makes 4 servings