Chicken Calvados Recipes

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POULET à LA NORMANDE



Poulet à la Normande image

This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor - it's literally playing with fire, so if you'd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.

Provided by Francis Lam

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 3-4 pound chicken, cut into 8 bone-in pieces
Salt and black pepper
3 tablespoons olive oil, duck fat or chicken fat
1/2 cup Calvados or cognac
1 1/4 cups hard cider, preferably a yeasty French one
15 pearl onions, peeled (frozen is fine)
1 1/2 pounds honeycrisp apples, or any variety that doesn't melt when cooked
2 tablespoons cornstarch
5 tablespoons crème fraîche (see note)

Steps:

  • Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
  • If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
  • Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
  • Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 35 grams, Carbohydrate 37 grams, Fat 55 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1765 milligrams, Sugar 21 grams, TransFat 0 grams

CHICKEN WITH CREAM, APPLES AND CALVADOS



Chicken With Cream, Apples and Calvados image

Make and share this Chicken With Cream, Apples and Calvados recipe from Food.com.

Provided by Boomette

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices bacon, minced
1 tablespoon olive oil
4 skinless chicken legs
2 cortland apples, peeled, seeded and sliced
4 shallots, minced
1/2 cup calvados
1/2 cup 15% cream
1 tablespoon fresh sage, minced
salt and pepper

Steps:

  • In a large skillet, brown the bacon in oil. Drain on absorbing paper. Set aside.
  • In the same skillet, brown the chicken on each side. Add oil if needed. Add salt and pepper. Set aside on a plate.
  • In the same skillet, brown the apples and shallots at high heat. Add salt and pepper. Deglaze with calvados. Let reduce 1 minute. Add chicken, cream and sage. Bring to boil. Cover and let simmer slowly about 1 hour at low heat, stirring frequently. Adjust seasoning. Serve on pasta and sprinkle with bacon.

CHICKEN CALVADOS



Chicken Calvados image

Found this low fat low cholesterol dish in the dinning with the dutchess book, and although I haven't tried it yet, I plan to and wanted to put exactly where I knew I could find it.

Provided by Chef Diva Divine

Categories     Poultry

Time 24m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
16 ounces boneless skinless chicken breasts
4 teaspoons vegetable oil
2 onions (thinly sliced)
4 golden delicious apples (peeled, cored, thinly sliced)
1 cup apple juice
2 tablespoons calvados (apple Brandy)

Steps:

  • In a small bowl, combine the salt, pepper, cinnamon, ginger, & nutmeg. Rub into the chicken.
  • In a large nonsick skillet, heat oil. Saute chicken until browned, about 3 minutes on each side. Transfer to a plate.
  • In the same skillet saute the onions until softened, about minutes. Stir in the apples & cook, turning occassionally, until golden brown & tender, 3-5mins. Stir in the cider/juice; bring to a boil.
  • Return the chicken to the skillet & cook, turning as needed, until cooked through about 5 minutes longer. TRansfer to a platter.
  • Stir in the calvados into the skillet, cok until the apples and onions are glazed and the liquied is thickened, about 3 minutes.
  • Serve the chicken, topped with the apple mixture.

Nutrition Facts : Calories 194.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 43.9, Sodium 246.4, Carbohydrate 21.6, Fiber 2.9, Sugar 15.7, Protein 18.1

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