Chicken Calvados
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken
- 1 shallot (s)
- 2 apples, as sour as possible
- 0.25 ¼ celeriac
- 200 g sweet cream
- 1 egg (s), including the yolk
- salt
- pepper
- Thyme, rubbed
- Lemons)
- 1 glass calvados
Print Recipe
Pin Recipe Instructions
- First of all, the unpleasant thing: the chicken must be completely peeled before searing. The part cut in this way is then filleted, that is, the two breast fillets are carefully peeled off, the two legs separated and divided at the joint.
- We chop the rest of the carcass, including the wings and skin, and cook a broth with some root vegetables.
- In the meantime, fry the skinned chicken parts with a little peanut oil until light brown. I use peanut oil because it is stable at higher temperatures and also has no taste of its own.
- After searing it is salted and peppered. Then extinguish it with a glass of calvados. If you like to burn rockets on New Year`s Eve, you can now hold a match.
- In a separate saucepan, we fry two coarsely chopped apples in clarified butter together with half the amount of chopped root celery and a chopped shallot until soft. It is seasoned with a teaspoon of thyme. This is where we now pack our fried chicken pieces. We quench the roast with a little chicken stock and pour it in. Put the lid on and let it simmer gently for about 30 minutes. The breast parts are done in half the time. If you don`t forget it, you can take it out and keep it warm.
- After the chicken parts have finished cooking, they are also kept warm.
- Reduce the stock to half with the rest of the chicken stock and press it through a fine sieve. Degrease. Season to taste with salt, pepper and a little lemon juice. Whisk an egg yolk in a beaker of sweet cream and pour it over the sauce. From now on, it is no longer allowed to cook, it should only set.
- Chicken parts with it. Finished.
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