Braised Chicken with Apples and CalvadosTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 60-90 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:193.4 kcal
Proteins:13.1 g
Fats:11.7 g
Carbohydrate:9.1 g
Fibers:0.6 g
Sugar:2.6 g
Cholesterol:53.7 mg
Sodium:62.6 mg
Calcium:23.3 mg
Energy:1110 kcal
Proteins:75.3 g
Fats:67.1 g
Carbohydrate:52.1 g
Fibers:3.5 g
Sugar:15 g
Cholesterol:308.1 mg
Sodium:359.4 mg
Calcium:133.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
nice chicken, cleaned
500
g
reinette apples
50
g
butter
8
small shallots
juice of 1 orange
salt and freshly ground pepper
METHOD
- Season the cavity of the chicken; tie it up.
- In a cocotte or Dutch oven, brown the chicken on all sides in the butter. Cook for 20 minutes, turning and basting frequently.
- Add the Calvados and flambé. Add the orange juice.
- Core, peel and cut the apples into six wedges; place them with the shallots around the chicken. Finish cooking gently, basting often, for 40-70 minutes, depending on the size of the chicken.
- Cut up the chicken and serve it with the apples. Spoon on the pan juices and serve immediately.
.............
With the collaboration of
WINE SUGGESTIONS
Chardonnay
Sauvignon
Riesling
