Last night was the regular Tuesday evening dinner-and-Doctor-Who night with Fig and I invited our friend Phil along as well. I fancied chicken and was tempted to do the Spanish garlic chicken again from last week but Fig doesn’t like to eat garlic too late in the day so I flicked through my recipe books to see if I could find something else. I found this recipe in my The Food of France cook book and it looked like a tasty one so I thought I’d go ahead and give it a go. It says to use a whole chicken but as I was only cooking for the three of us I opted for two nice, fat chicken thighs per person – that seemed sufficient. I used brandy rather than Calvados and, as detailed below, swapped a leek for the celery. I only used one apple, rather than the two suggested.
This recipe serves 4
1 x 1.6 kg chicken
2 dessert apples (peeled and cored)
1 tablespoon of lemon juice
60 g of butter
1/2 onion, finely chopped
1/2 celery stalk, finely chopped (I don’t like celery so I substituted leek instead. As leek goes well with apple I thought that it would work just as well. And it does!)
1 tablespoon of plain flour
80 ml of Calvados or brandy
375 ml of chicken stock
80 ml of crème fraiché
Joint the chicken into eight pieces by removing both legs and cutting between the joint of the drumstick and the thigh. (Don’t bother with this if you’re using chicken pieces instead.)
Peel and core the apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in the lemon juice.
Melt half the butter in a large frying pan, then add the chicken pieces, skin side down, and cook until golden.
Then turn them over and cook for another 5 minutes. Lift the chicken out of the pan and tip away the fat.
Heat some more butter in the same pan, add the onion, celery (leek) and chopped apple and fry over moderate heat for 5 minutes without browning.
Remove the pan from the heat and sprinkle the flour over the vegetables and stir.
Add the Calvados (brandy) and return to the heat.
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 cooked through.
Whilst the chicken is cooking heat the remaining butter in a small frying pan, add the apple wedges and fry over moderate heat until browned and tender.
Remove the apple wedges from the pan and keep warm.
Remove the chicken from the pan and keep warm.
Skim the excess fat from the cooking liquid then add the crème fraiché, bring to the boil and boil for 4 minutes, until the sauce is thick enough to lightly coat the back of a wooden spoon.
Season and pour the sauce over the chicken. Serve with the apple wedges.
I also served this with roasted new potatoes and asparagus.
This is delicious and the sauce is lovely and creamy.