Hello friends– Been away for a while, but wouldn’t want to miss a chance to send off the recipe for this lovely chicken that we tucked into for Christmas Eve lunch with the family. Sweet apples laced with brandy and savory leeks all sauced up over chicken thighs. It’a a nice special occasion dinner that doesn’t take too much time away from your special occasion to cook it up! Hope you like as much as we did…
CHICKEN WITH APPLES AND CALVADOS (APPLE BRANDY)
3 tab. butter
3 apples, peeled, cored and sliced
1 tab. olive oil +2 tab. butter
8 to 10 chicken thighs
1 leek, white & light green part
1/2 onion, chopped fine
1/2 cup Calvados (apple brandy)
1/2 cup apple cider
4 sprigs of thyme
2 bay leaves
1/2 cup chicken broth
2 tab. cornstarch
1/2 cup cream
In a large pan, sauté the apple in the butter until they are golden. about 10 minutes. Set them aside on a plate.
In the same pan, splash in the olive oil and 2 tab. butter. When it’s hot, add the chicken thighs (I removed the skin, but they would be fine with skin on as well) to the pan and brown them, about 5 minutes on each side. Remove the chicken to a plate.
Cut the leek lengthwise and them slice in crosswise into 1/2″ bits. Add the leek and onion to the pan and cook until softened. Then stir in the Calvados and cider. Put the chicken back into the pan and top with the thyme and bay leaves. Simmer on low for 20 to 25 minutes until the chicken is tender. Remove it to a pretty platter and cover to keep warm.
Turn up the heat so the sauce in the pan is simmering. Shake the cornstarch and cream together in a container with a tight lid until it’s all blended and stir it into the sauce to thicken it. Add the apples for a minute or two and them pour them over the chicken to serve it up.