Chicken Calvados Recipes

CHICKEN CALVADOS

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.

CHICKEN NORMANDY (CHICKEN LEGS BRAISED IN APPLE CIDER & BRANDY)

Steps:

• Fry the apples: Peel, quarter, remove seeds and slice the apples. Heat 2 tablespoons of butter in the skillet, add the apples in one layer and fry them until golden brown, flipping a few times. Once cooked on both sides, remove apple slices and set them aside (about 5-7 minutes)
• Sear the Chicken: To the same skillet add another 2 tablespoons of butter; season chicken with salt and pepper on both sides and sprinkle with flour. Sear the chicken on the hot pan for 5-7 minutes on each side until the skin is crispy and golden brown. Then remove the chicken from a pan and set aside.
• Prepare the braising liquid: Preheat the oven to 375ºF. To the same pan add sliced onions. Sauté the onions on medium heat for approximately 5-7, add garlic and dry thyme and cook for another minute. Deglaze the pan with brandy and cook until half of it has evaporated, then add apple cider (cloudy apple juicer) and cook for about 5 minutes.
• Braise the chicken: Add the chicken (skin side up) back to the skillet, cover the pan and move to the hot oven. Bake the chicken for 30 minutes. Carefully remove the pan from the oven using heavy-duty oven mittens.
• Finish up the sauce: Remove your chicken onto a plate and finish up the sauce. First, add heavy cream and then Dijon mustard and mix well. Cook it for about 5 minutes until the sauce thickens out. Add fried apples, fresh thyme, and chicken back to the skillet (to soak up some of the sauce).
• Serve: To serve place the sauce onto the plate, make sure each plate has onions, apples, and enough sauce to dunk in. Place a chicken leg on top of the sauce and serve. Enjoy!

CHICKEN BREASTS CALVADOS (CROCK POT)

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.

CHICKEN WITH CREAM, APPLES AND CALVADOS

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.