Chicken With Cream Apples And Calvados Food

VEAL SCALOPPINE W/CREAM, CALVADOS & APPLES (JACQUES PEPIN)

Steps:

• Peel, core & cut apples into 1/2-in cubes. Place them in a bowl, add lemon juice, mix thoroughly so apples are well-coated & set aside.
• Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.
• Heat butter & oil in a lrg skillet at least 15-in in diameter. When hot, add veal a few pieces at a time & saute till lightly brown on both sides (approx 4 min on ea side over med-heat).
• When escalopes are cooked, arrange them on a platter & set aside in a warm place such as an oven heated to 180°F (80°C).
• Add apples w/lemon juice & Calvados to the pan. Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.
• Add cream & cont cooking till mixture has turned a rich ivory color. Reduce heat & cook (stir freq) for almost 10 min or till the cream has reduced by half & the sauce coats a spoon.
• Taste for seasoning; you will prob need to add about 1/2 tsp salt. Spoon sauce over escalopes & serve immediately.
• NOTE: The recipe says this serves 6 as a main-course, but I think it is more likely to serve 4 as a main-dish or 6 as an appy. I expect it may depend on what the entire menu looks like, so I will let you decide this for yourself.

CHICKEN WITH CALVADOS AND CREAM

Steps:

• Preheat oven to 400º.
• Cook onions in 1 T oil and 1 T butter until soft. Remove and set aside.
• Increase heat to medium-high and add 1 T oil. Season chicken with salt and pepper. Cook chicken pieces in two batches until golden on all sides. Remove to a plate.
• Reduce heat to medium. Add 2 T butter and apples. Cook until lightly golden and soft, about 5 minutes. Add Calvados, cream, chicken stock and thyme. Return onions and chicken to pan, mixing gently. Add bay leaf.
• Bake skillet in oven for 20 minutes. Turn chicken and cook 20 minutes longer. Sprinkle with parsley, salt and pepper.

CREAMY CHICKEN NOODLE SOUP WITH APPLES

Steps:

• Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
• Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
• Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
• Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.

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.