©Copyright 2002 MSCOMM With thanks to Calvados Boulard
Michèle Serre, Editor
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 | Chicken "en Cocotte" with Apples and Calvados
An original recipe from Michel Bruneau of La Bourride Restaurant in Caen, France
Preparation time: 15 minutes
|
Ingredients for 4 people
500 g (1 lb.) Reinette (russet) apples 50 g (2 oz.) butter 8 small shallots 100 ml (6 Tbsp.) Calvados Juice of 1 orange Salt and freshly-ground pepper |
Preparation
- Season the cavity of the chicken; truss it.
- In a cocotte [lien au lexique] or in the oven, brown the chicken in the butter on all sides. Cook it for 20 minutes, turning and basting it frequently.
- Pour the Calvados over top and flambé.
- Peel, core and cut the apples into 6; arrange around the chicken. Finish cooking the chicken slowly, basting often.
- Cut up the chicken and arrange it on a plate or serving platter, surrounded by the apples. Spoon the sauce over top and serve immediately.
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