CHICKEN CALVADOS
Calvados is an apple brandy that is made only in the Normandy region of France. This simple but elegant dish can be made with Apple Jack or any apple brandy of your choice. I serve it with a wild rice blend or rice pilaf with almonds.
Provided by Kaye Lynn
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine flour and seasoned salt in a wide, shallow dish. Coat the chicken breasts in the seasoned flour. Heat the butter in a large skillet over medium-high heat. Brown chicken in the butter, about 3 minutes on each side. Transfer chicken to a plate and tent with foil.
- Combine the onions, mushrooms, and apples in the skillet. Cook and stir until the apples are just tender, about 5 minutes. Stir in the brandy, thyme, salt, and pepper; bring to a simmer. Return chicken to the pan; cook, uncovered, about 10 minutes. Stir in cream, and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 716.4 calories, Carbohydrate 48.9 g, Cholesterol 181.2 mg, Fat 37.6 g, Fiber 3.6 g, Protein 31.4 g, SaturatedFat 22 g, Sodium 869.4 mg, Sugar 30.5 g
POULET à LA NORMANDE
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
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
POULET VALLéE D'AUGE
A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down
Provided by Orlando Murrin
Categories Dinner, Main course
Time 45m
Yield Serves 2, but easily halved or doubled
Number Of Ingredients 9
Steps:
- Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
- Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
- Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
- Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
- Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
- Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.
Nutrition Facts : Calories 687 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.97 milligram of sodium
CHICKEN CALVADOS
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
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
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 NORMANDY (CHICKEN LEGS BRAISED IN APPLE CIDER & BRANDY)
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
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
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- Preheat the oven to 350°. In a large, deep ovenproof skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and tender, about 5 minutes. Transfer the mushrooms to a large bowl.
- Heat the remaining 2 tablespoons of olive oil in the skillet. Season the chicken pieces with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until browned, about 4 minutes. Turn the chicken and brown the other side, about 3 minutes. Add the chicken to the mushrooms and pour off all but 2 tablespoons of fat from the skillet.
- Add the chopped apples to the skillet and cook over moderately high heat until browned, about 2 minutes. Add the shallots and garlic and cook over low heat, stirring a few times, until softened, about 3 minutes. Stir in the flour. Add the Calvados and cook for 1 minute. Stir in the chicken stock, cider, caraway seeds and crushed red pepper and bring to a simmer.
- Return the chicken pieces to the skillet, skin side up, along with any accumulated juices. Braise the chicken in the oven for about 20 minutes, until the breast meat is just cooked. Transfer the breast pieces to a large ovenproof platter. Continue braising the remaining chicken until cooked through, about 10 minutes longer. Add to the platter and keep warm.
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- Trim excess fat from both ends of cavity. In small bowl, stir together thyme, salt and pepper, rub all over the chicken, inside and out. Place shallots and apple inside cavity. Using kitchen twine, tie the legs together to close the cavity. Twist wing tips behind back.
- Place chicken, breast side up, on rack in large roasting pan. Roast in 425°F oven for 20 minutes. Shield breast meat with foil, reduce heat to 350°F and bake for 1 hour or until instant-read meat thermometer registers 180°F when inserted into leg. Place on heated platter.
- Set roasting pan on stove over medium-high heat; skim off fat. Stir in chicken stock and Calvados. Bring to boil, stirring to scape up any brown bits. Boil for 5 minutes or until reduced to ½ cup. Stir in sugar and continue to cook for 3-5 minutes or until slightly syrupy. Pour into heatproof bowl.
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- Core the apples. Cut into 12 wedges. Heat 10g of butter in a large frying pan. Add the apple wedges and fry over moderate heat until browned and tender. Remove from the pan and keep warm.
- Heat 30g more butter in the same pan, and then add the chicken pieces, skin side down, and cook until golden. Turn over and cook for another 5 minutes. Lift the chicken out of the pan and put to one side.
- Heat the remaining butter in the same pan, add the onion and fry over moderate heat for 5 minutes without browning.
- Sprinkle the flour over the onion and stir in. Add Calvados. Gradually stir in the chicken stock. Bring to the boil, return the chicken to the pan, cover and simmer gently for 15 minutes, or until the chicken is tender and cooked through.
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CHICKEN CALVADOS RECIPE BY WINI MORANVILLE
From thedailymeal.com
3.3/5 (28)Estimated Reading Time 2 minsServings 4Calories 327 per serving
- Place the chicken breasts, 1 at a time, between 2 sheets of plastic wrap and pound to ¼-inch thickness. (You can also halve each breast horizontally or butterfly them.) Season both sides with salt and pepper, to taste.
- In a large skillet, melt the butter over medium-high heat. Add the chicken (in batches, if necessary) and cook, turning once, until no longer pink inside, 6-8 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the chicken to a platter and cover with foil to keep warm.
- Stir in the shallot and sauté briefly until translucent. Remove the pan from heat and add the broth and calvados, taking care not to let the liquid spatter. Return the pan to the stove and bring to a boil over high heat, stirring with a wire whisk to loosen any browned bits from the bottom of the pan.
- Add the apples. Let the mixture boil until the liquid is reduced to ¼ cup, turning the apples occasionally — this should take about 4 minutes, depending on the stove and the pan size (it will take closer to 7 minutes if you substitute apple juice and wine for the calvados).
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