Chicken With Cream Apples And Calvados Recipes

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CHICKEN WITH CREAM, APPLES AND CALVADOS



Chicken With Cream, Apples and Calvados image

Make and share this Chicken With Cream, Apples and Calvados recipe from Food.com.

Provided by Boomette

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices bacon, minced
1 tablespoon olive oil
4 skinless chicken legs
2 cortland apples, peeled, seeded and sliced
4 shallots, minced
1/2 cup calvados
1/2 cup 15% cream
1 tablespoon fresh sage, minced
salt and pepper

Steps:

  • In a large skillet, brown the bacon in oil. Drain on absorbing paper. Set aside.
  • In the same skillet, brown the chicken on each side. Add oil if needed. Add salt and pepper. Set aside on a plate.
  • In the same skillet, brown the apples and shallots at high heat. Add salt and pepper. Deglaze with calvados. Let reduce 1 minute. Add chicken, cream and sage. Bring to boil. Cover and let simmer slowly about 1 hour at low heat, stirring frequently. Adjust seasoning. Serve on pasta and sprinkle with bacon.

VEAL SCALOPPINE W/CREAM, CALVADOS & APPLES (JACQUES PEPIN)



Veal Scaloppine W/Cream, Calvados & Apples (Jacques Pepin) image

This recipe by Jacques Pepin from his A FRENCH CHEF COOKS AT HOME cookbook, takes an Italian classic & adds French influence to produce a company-worthy outcome. I have not made this dish, but will be searching my grocery store for veal at a reasonable price for it. In the meantime, I hope someone will be as tempted as I am to give this a try. *Enjoy*

Provided by twissis

Categories     Veal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 veal escalopes (4-in diameter & 1/2-in thick, not pounded)
3 medium apples
5 tablespoons lemon juice
1 teaspoon salt
1 teaspoon black pepper (freshly ground)
2 ounces flour
2 ounces butter
2 tablespoons vegetable oil
5 tablespoons calvados
12 ounces double cream

Steps:

  • Peel, core & cut apples into 1/2-in cubes. Place them in a bowl, add lemon juice, mix thoroughly so apples are well-coated & set aside.
  • Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.
  • Heat butter & oil in a lrg skillet at least 15-in in diameter. When hot, add veal a few pieces at a time & saute till lightly brown on both sides (approx 4 min on ea side over med-heat).
  • When escalopes are cooked, arrange them on a platter & set aside in a warm place such as an oven heated to 180°F (80°C).
  • Add apples w/lemon juice & Calvados to the pan. Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.
  • Add cream & cont cooking till mixture has turned a rich ivory color. Reduce heat & cook (stir freq) for almost 10 min or till the cream has reduced by half & the sauce coats a spoon.
  • Taste for seasoning; you will prob need to add about 1/2 tsp salt. Spoon sauce over escalopes & serve immediately.
  • NOTE: The recipe says this serves 6 as a main-course, but I think it is more likely to serve 4 as a main-dish or 6 as an appy. I expect it may depend on what the entire menu looks like, so I will let you decide this for yourself.

Nutrition Facts : Calories 569, Fat 50.3, SaturatedFat 28, Cholesterol 147.9, Sodium 697.3, Carbohydrate 29.5, Fiber 3.1, Sugar 11.4, Protein 3.7

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