Chicken With Calvados (Crock Pot)

• 1 large broiler-fryer chicken (or 4 breast halves and 4 thighs)
• 2 tablespoons butter
• salt
• pepper
• 14 cup calvados (apple brandy)
• 1 tablespoon chicken base
• 2 tablespoons parsley, chopped
• 2 teaspoons fresh herbs, chopped or 12 teaspoon dried herbs
• 12 cup dry white wine
• 1 tablespoon arrowroot
• 2 tablespoons water
• 14 cup heavy cream

1. Wash chicken.
2. Cut into serving pieces.
3. Pat dry with paper towels.
4. Heat large frying pan over medium heat, add butter, and saute chicken until nicely browned.
5. Season with salt and pepper.
6. Pour Calvados over chicken.
7. Carefully ignite using either a long wooden match or long-barreled butane lighter.
8. Spoon pan juices over chicken while flaming.
9. Remove chicken and pan juices to crockery pot.
10. In medium bowl combine chicken stock base, parsley, herbs and wine.
11. Pour over chicken.
12. Cover.
13. Cook on low (200F) 6 to 8 hours.
14. Remove chicken to heated platter.
15. Turn heat to high (300F).
16. Blend arrowroot with water.
17. Stir into pan juices.
18. Cook on high until mixture thicken and boils.
19. Stir in cream.
20. Heat to serving temperature.

chicken, butter, salt, pepper, calvados, chicken base, parsley, fresh herbs, white wine, arrowroot, water, heavy cream

Taken from www.food.com/recipe/chicken-with-calvados-crock-pot-470554 (may not work)