Chicken on Calvados – Carrots – Leek – Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- 4 large carrots, cut into sticks
- 1 leek, cut into rings
- 2 apples, cut into small pieces
- 1 can tomato paste
- 1 cup cream
- 1 tablespoon crème fraîche
- Salt and pepper, to taste
- 0.5 ½ cup water
- 1 shot calvados
- Fat, for frying
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Season the chicken breast with salt and pepper and fry until crispy, remove from the pan. Then sauté the carrots, leek and apples in the pan and season with salt and pepper. Add the tomato paste and fry briefly. Then fill up with cream, creme fraîche and water. Place the chicken breasts on the vegetables and simmer covered for about 30 minutes.
- At the end, season the vegetables to taste again, if necessary thicken with mondamine and add the calvados. You can`t go without the calvados, it`s what makes the dish so unique!
- Jacket potatoes go best with this.
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