Best 4 Chicken With Calvados And Cream Recipes

CHICKEN WITH CALVADOS AND CREAM

Steps:

• 1 Cut the chicken into a total of 10 pieces: thighs, drumsticks, breast (in 4 pieces) and wings
• 2 The pieces should be roughly the same size
• 3 Trim off the wing tips and reserve for another use such as making stock, if desired, along with the chicken back and gizzard
• 4 Melt a large knob of butter (about 2 tablespoons) in a large copper rondeau or heavy saute pan over medium heat
• 5 Add the onion and cook for about 12 minutes, stirring occasionally, until the onion is pale golden
• 6 Add the apples and cook for 5 minutes, until they are warmed through and slightly tender
• 7 Transfer the mixture to a medium bowl
• 8 Add about 1 tablespoon of butter to the pan, then add the chicken pieces; you might have to do this in 2 batches to keep from crowding the pan
• 9 Turn them to coat, then season with salt and pepper to taste
• 10 Cook for about 10 minutes, until the chicken is golden on all sides but not brown
• 11 Transfer to a platter; the chicken will not be cooked through
• 12 Add 1 tablespoon of butter (or more) to the pan, then add the mushrooms
• 13 Cook for 5 to 7 minutes, stirring occasionally, until they release their juices and that moisture evaporates
• 14 Transfer to a separate medium bowl
• 15 Return all of the chicken pieces to the pan (they will fit) over medium heat, and add the remaining tablespoon of butter (or more)
• 16 When the butter has melted, carefully pour in enough Calvados to generously cover the bottom of the pan
• 17 Cook for 4 or 5 minutes or until the liquid has been reduced by half
• 18 Add the cream, stirring to incorporate
• 19 Return the onion-apple mixture to the pan; cook uncovered for 10 to 15 minutes, turning the chicken to coat once or twice, then return the mushrooms to the pan; partially cover and cook for 15 minutes, or until the chicken is cooked through and a silky sauce has formed, coating all the pieces in the pan
• 20 Taste, and adjust the seasoning as needed
• 21 Divide among individual plates; serve warm

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.

POULET à LA NORMANDE

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.

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.