Chicken Calvados
- 4 tbsp oil
- 1 None 3 lb chicken cut into 8 pieces
- 2/3 cup shallots, peeled and halved
- 4 tbsp calvados, or other apple brandy
- 3/4 cup hard cider
- 2 tbsp butter
- 7 cups button mushrooms, sliced
- 2 None apples, peeled, cored and sliced
- 1 1/4 cups sour cream
- 3 sprigs fresh flat-leaf parsley, finely chopped
- Heat the oil in a large frying pan and cook the chicken until golden brown. Season with salt and white pepper. Add the shallots and cook until softened.
- Drain the excess fat from the pan. Drizzle the chicken with the calvados and flambe. Allow the flames to go out, then pour in the cider, cover and cook over a medium heat for 30 mins.
- In a separate pan, heat the butter and saute the mushrooms until golden brown. Add the apples and season with salt and black pepper.
- Remove the chicken from the pan with a slotted spoon and keep warm. Add the mushrooms and apples to the sauce. Stir in the sour cream and simmer for 5 mins. Return the chicken to the pan and sprinkle with the parsley. Serve.
oil, chicken, shallots, calvados, hard cider, butter, button mushrooms, apples, sour cream, parsley
Taken from recipes-plus.com/api/v2.0/recipes/21602 (may not work)