Chicken With Applejack Sauce Recipes

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CHICKEN WITH APPLE-BRANDY CREAM SAUCE



Chicken With Apple-Brandy Cream Sauce image

Make and share this Chicken With Apple-Brandy Cream Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
4 boneless skinless chicken breast halves
all-purpose flour
3 golden delicious apples, peeled, cored, sliced
1/2 cup Applejack or 1/2 cup calvados
1/4 cup brandy
1 cup whipping cream

Steps:

  • Melt butter in heavy large skillet over medium-high heat.
  • Season chicken with salt and pepper.
  • Coat with flour, shaking off excess.
  • Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
  • Transfer to platter.
  • Pour off all but 1 tablespoon butter from skillet.
  • Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
  • Using slotted spoon, transfer apples to platter with chicken.
  • Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
  • Season with salt and pepper.
  • Return chicken and apples to skillet and heat through, about 2 minutes.
  • Arrange chicken on plates.
  • Spoon apples and sauce over and serve.

CHICKEN WITH APPLEJACK SAUCE



Chicken with Applejack Sauce image

Killer traditional French dish featuring fresh vegetables and a sauce made with Calvados, a French applejack brandy. Any applejack will work if need be, but Calvados is widely available and worth searching out. I have altered this recipe to be a bit healthier, with fewer calories and less saturated fat. If you prefer the traditional ingredients, substitute 6 T butter for the olive oil, and cream for the fat free half and half.

Provided by sugarpea

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs chicken, cut up for frying
salt & freshly ground black pepper
1 lb potato, peeled
2 carrots, about 5 1/2 ounces
4 ounces green beans
8 small white onions, peeled,about 1/2 pound
1 zucchini, about 1/4 pound
3 tablespoons olive oil, divided
1/4 cup cognac or 1/4 cup Bourbon
1 cup fat-free half-and-half

Steps:

  • Cut peeled potatoes into 1 1/2" cubes; peel carrots and cut in half, cut each half into thirds; trim beans and cut into 1 1/2" lengths; cut peeled onions in half, if larger, cut into quarters; cut zucchini in half lengthwise, then cut each half into quarters.
  • Sprinkle chicken with salt and pepper; heat 2 T oil in skillet over medium heat; add chicken skin side down and cook 10 minutes until browned on one side.
  • Place all vegetables except zucchini in salted water and bring to a boil; boil 1 minute and drain.
  • When chicken is browned on one side, turn and cook another 5 minutes.
  • In another skillet, heat remaining 1 T oil and add drained vegetables and zucchini; add salt and pepper to taste, stir gently and cook about 5 minutes; vegetables should still not be tender.
  • Add Calvados to chicken; cover and simmer 10 minutes; uncover and add half-and-half and vegetables; bring to a boil, adjust seasoning; cover, reduce heat, and simmer 10 minutes more; serve.

Nutrition Facts : Calories 908, Fat 54.2, SaturatedFat 14.3, Cholesterol 215.7, Sodium 325.5, Carbohydrate 44.8, Fiber 7, Sugar 13.5, Protein 59.5

CHICKEN WITH APPLEJACK



Chicken With Applejack image

Provided by redheadedshedevil

Time 29m

Yield 4

Number Of Ingredients 8

1 pound medium Granny Smith apples, sliced
non-stick cooking spray
2 cups sliced onion
4 boneless chicken breast halves, skinned
2 teaspoons unsalted margarine
1/4 cup applejack or apple brandy
1 1/4 cup water
1 teaspoon chicken-flavored bouillon granules

Steps:

  • Cook apples in a skillet coated with cooking spray over medium heat for 3 minutes, then transfer to a bowl. Cook onion in a skillet coated with cooking spray over medium heat 7 minutes or until tender. Transfer to the bowl with apples. Cook chicken in margarine in a skillet coated with cooking spray over medium-high heat for 2 minutes on each side. Transfer chicken to a plate and set aside. Add apples, onion, applejack, water, and bouillon granules to skillet, and cook over medium-high heat until mixture is reduced by half. Add chicken, and cook 1 minute or until done. Transfer to a serving platter.

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



Chicken Normandy (Chicken Legs Braised in Apple Cider & Brandy) image

Chicken Normandy, also known as 'Poulet á lá Normande,' is a super delicious, fall, French Chicken dish. It is whole chicken legs braised in apple cider and brandy; then cooked with onions, garlic, and herbs, and finally finished off with cream, dijon mustard, and fried apples. It's luxurious, has that definite "Wow" factor both in look and in taste - yet it's easy to make.

Provided by Edyta

Categories     Dinner     Main Course     Main Dish

Number Of Ingredients 14

2 tbsp Butter (unsalted, to fry apples)
2 whole Apples* (see notes) (peeled, cored, sliced)
4 Whole Chicken Leg Quarters
pinch of Salt (to season each chicken leg)
2 tbsp Butter (unsalted, to sear the chicken legs)
1 Yellow Onion (medium size, sliced )
1 clove Garlic (minced)
1 teaspoon Dry Thyme
1/2 cup Brandy ((ideally Apple Brandy))
2 cups Apple Cider ((Claudy Apple Juice))
1/2 cup Heavy Cream
1 tbsp Dijon Mustard
2 springs Fresh Thyme (chopped)
Salt & Pepper to taste

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!

Nutrition Facts : Calories 660 kcal, Carbohydrate 18 g, Protein 25 g, Fat 47 g, SaturatedFat 21 g, Cholesterol 213 mg, Sodium 273 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

CHICKEN WITH APPLE-BRANDY CREAM SAUCE



CHICKEN WITH APPLE-BRANDY CREAM SAUCE image

Categories     Chicken

Yield 4 Servings

Number Of Ingredients 7

3 tablespoons butter
4 skinless boneless breast chicken halves
All purpose flour
3 Golden Delicious apples, peeled, cored, sliced
1/2 cupu applejack or Calvados
1/4 cup brandy
1 cup whipping cream

Steps:

  • Melt buter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Coast with flour, shaking off excess. Add chicken to skille and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter. Pour off all but 1 tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes. Arrange chicken on plates. Spoon apples and sauce over and serve.

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