Apple Cider Chicken With Mushroom Sauce
Description
From a cherished French cookbook, this delightful dish, originally named “Poulet Vallee d’Auge,” brings together the unexpected harmony of apples and chicken, mesmerizing even the most traditional palates. With the addition of Calvados, an apple-distilled liquor, this recipe elevates the simple chicken to an elegant meal that’s perfect for impressing guests or enjoying a special family dinner.
Recipe Category
Chicken
Keywords
Poultry, Apple, Fruit, Meat, European, < 60 Mins
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken pieces | 1 whole |
| Butter | 80 grams |
| Olive oil | 1 tablespoon |
| Calvados | 60 ml |
| Scallions | 2 stalks |
| Apple cider | 500 ml |
| Champignon mushrooms | 150 grams |
| Golden Delicious apples | 2 |
| Fresh parsley | 200 grams |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 871.5 |
| Total Fat | 69.7 g |
| Saturated Fat | 29.1 g |
| Cholesterol | 272.1 mg |
| Sodium | 320.6 mg |
| Total Carbohydrates | 11.3 g |
| Dietary Fiber | 1.9 g |
| Sugars | 6.1 g |
| Protein | 49.9 g |
Instructions
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Begin by seasoning the chicken pieces generously with salt and freshly ground black pepper, allowing the flavors to penetrate the meat.
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In a large skillet, heat 2 tablespoons of butter along with the olive oil over medium heat. Once the butter is melted and bubbling, carefully add the seasoned chicken pieces, browning them on all sides until they develop a beautiful golden crust.
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With a sense of adventure, pour the Calvados over the browned chicken, then carefully ignite it with a long match or lighter, keeping a lid nearby to smother any flames if necessary. Allow the alcohol to burn off, which enhances the flavor without overwhelming the dish.
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Once the flames have extinguished, add the finely sliced scallions to the pan, cooking them on low heat until they become tender yet retain their vibrant color, ensuring they don’t brown.
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Pour the apple cider into the skillet, bringing the mixture to a gentle simmer. Cook the chicken for approximately 15 minutes, turning the pieces once after 10 minutes to ensure even cooking.
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In a separate pan, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced champignon mushrooms, cooking them for about 4 minutes until they are tender and golden.
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Once the mushrooms are ready, add them, along with their juices, to the chicken pan. Incorporate the cream, stirring gently to combine all the elements, and allow the mixture to cook for an additional 5 minutes to meld the flavors.
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Carefully remove the chicken from the pan, placing it on a warm serving dish while you thicken the sauce by letting it simmer for about 10 minutes, allowing it to reduce and concentrate in flavor.
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After thickening, season the sauce with salt and pepper to taste, then return the chicken pieces to the pan. Bring everything to a boil for another 2 minutes to ensure the chicken is heated through and infused with the sauce.
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Meanwhile, prepare the apples by coring them without peeling. In a small skillet, brown the cored apples with the remaining 2 tablespoons of butter until they are caramelized and tender, enhancing their natural sweetness.
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To serve, arrange the chicken alongside the beautifully browned apples on each plate, generously ladling the rich mushroom sauce over the top. Garnish with freshly chopped parsley for a pop of color and flavor.
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For a variation, consider using only chicken breasts, sliced into strips to reduce cooking time, ensuring a quicker yet equally delicious dish.
Enjoy this elegant Apple Cider Chicken With Mushroom Sauce, a dish that seamlessly blends savory and sweet, making it a perfect centerpiece for any gathering.
