| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main course, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken Portions |
| 40 |
g |
Butter |
| 6 |
tb |
Calvados |
| 4 |
tb |
Chicken Stock |
| 250 |
ml |
Double Cream |
| 25 |
g |
Toasted Flaked Almonds |
|
|
Flour with salt and pepper; (for dusting) |
| 4 |
|
MAIN COURSE Apples |
| 50 |
g |
Melted Butter |
INSTRUCTIONS
APPLE GARNISH
1. Dust the chicken pieces in seasoned flour and fry in the 40g of
butter, over a moderate heat, until golden brown.
2. Turn the chicken pieces over occasionally to ensure an even colour.
Sprinkle the chicken with half of the Calvados and the chicken stock.
3. Cover the pan tightly and simmer for 30 minutes or until the
chicken is tender. Remove the chicken and keep warm.
4. Add the remaining Calvados to the pan, scraping up any brown bits
from the bottom and the cream.
5. Stir until heated through and then season to taste. Spoon the
sauce over the chicken and serve with the toasted almonds and the
apple wedges.
Apple Wedges
6. Cut the apples into thick wedges removing the cores but leaving the
skins on.
7. Melt the butter in a frying pan and cook the apples until hot and
golden. Be careful when turning them in the pan not to break them up.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.
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