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

1. 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.
2. 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.
3. In a separate pan, heat the butter and saute the mushrooms until golden brown. Add the apples and season with salt and black pepper.
4. 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)