Chicken Breasts Calvados Crock Pot Recipes
CHICKEN BREASTS CALVADOS (CROCK POT)
Easily adapted for whatever you have on hand. I often substitute thighs for the breasts, regular brandy or apple juice for the apple brandy, and if you can't find Havarti Cheese, Gouda or Colby work well. If you have a newer model slow cooker, this will cook in 4-5 hours, as opposed to 6-7.
Provided by AmandaInOz
Categories Chicken Breast
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread apples in the bottom of a slow cooker.
- Arrange chicken, overlapping pieces slightly, on top of apples.
- Sprinkle with salt, pepper and nutmeg.
- Pour in brandy.
- Cover and cook on low for 6-7 hours.
- Using a slotted spoon, lift chicken and apples to a small baking dish.
- Pour cooking liquid into a small pan and bring to a boil over high heat, stirring often until liquid reduces (8 minutes).
- Pour liquid over chicken.
- Cover each chicken piece with a slice of cheese and broil in oven until cheese is bubbly (2 minutes).
- Sprinkle with parsley.
Nutrition Facts : Calories 263.5, Fat 9.1, SaturatedFat 5.2, Cholesterol 97.4, Sodium 290.9, Carbohydrate 10.2, Fiber 1.7, Sugar 7.2, Protein 34.4
CHICKEN WITH CALVADOS (CROCK POT)
This recipe is based on one from Lou Seibert Pappas' cookbook, Extra-Special Crockery Pot Recipes. She says, "The Normandy Section of France is noted for this succulent chicken entrée. It calls for apply brandy, a specialty of the region." This is absolutely fantastic served over rice, pasta or with a crusty bread.
Provided by mersaydees
Categories Stew
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash chicken. Cut into serving pieces. Pat dry with paper towels.
- Heat large frying pan over medium heat, add butter, and sauté chicken until nicely browned. Season with salt and pepper. Pour Calvados over chicken. Carefully ignite using either a long wooden match or long-barreled butane lighter. Spoon pan juices over chicken while flaming. Remove chicken and pan juices to crockery pot.
- In medium bowl combine chicken stock base, parsley, herbs and wine. Pour over chicken. Cover. Cook on low (200°F) 6 to 8 hours. Remove chicken to heated platter.
- Turn heat to high (300°F). Blend arrowroot with water. Stir into pan juices. Cook on high until mixture thicken and boils. Stir in cream. Heat to serving temperature.
Nutrition Facts : Calories 628.8, Fat 45.9, SaturatedFat 17, Cholesterol 208.1, Sodium 235.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 43.2
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