French Market Recipe 2024 48
Poulet à la crème de Calvados
Chicken with Calvados sauce
Ingredients for 6 persons:
- 1 chicken approx. 1,5kg
- 200g lardons (smoked small chunks of bacon)
- 5 shallots or 2 large onions
- 3 red apples
- 5 sprigs of fresh tarragon
- 100ml chicken stock
- 1 tablespoon cider vinegar
- 75ml Calvados VS (apple brandy) available from our French Market shop
- 4 tablespoons double cream
Directions:
- Preheat oven to 160C
- Peel and chop the onions.
- Peel and chop the apples.
- Heat up a large casserole pot on top of the stove
- Fry the lardons for 10 minutes
- Remove the lardons and place aside
- Increase heat under the casserole pot
- Season the chicken with a little salt and pepper
- Place one breast side down in the casserole pot and fry for 10 minutes until golden
- Move the chicken so that the other breast is face down and also cook for 10 minutes
- Turn the chicken over so that the base of the chicken is on the base of the pot and brown until golden.
- Remove the chicken from the casserole pot
- Add the onions and apples to the pot and fry for a couple of minutes until golden
- Add two of the tarragon sprigs plus the stock and simmer for a minute, scraping the bottom of the pot
- Place the chicken on top and cover the pot
- Roast in the oven for 1 hour.
- Remove from oven, Place chicken on a carving plate and cover with foil
- Thow away the cooked tarragon sprigs
- Put the casserole pot on top of the stove, add the vinegar and Calvados to the cooking juice in the pot
- Boil for 4 minutes until juice thickens into a syrupy texture
- Chop the rest of the fresh tarragon and add to the pot
- Add the cream and lardons and gently heat up stirring all the time.
To serve, carve the chicken and serve with the sauce, accompanied by fresh bread to mop up the juice. Pair with a glass of French cidre.
Bon Appétit