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Braised Chicken with Apples and Calvados Recipe
Braised Chicken with Apples and Calvados
Michel Bruneau - Restaurant La Bourride
Flavors of Normandy
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 60-90 minutes
Difficulty: Easy
Ingredients for 4 servings
- 1 nice Chicken, cleaned
- 500 g (18 oz.) Reinette Apples
- 50 g (3 tbsp.) butter
- 8 small shallots
- 100 ml (6 tbsp.) Calvados
- Juice of 1 orange
- Salt and freshly ground pepper
  1. Season the cavity of the chicken; tie it up.
  2. In a cocotte or Dutch oven, brown the chicken on all sides in the butter. Cook for 20 minutes, turning and basting frequently.
  3. Add the Calvados and flambé. Add the orange juice.
  4. 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.
  5. Cut up the chicken and serve it with the apples. Spoon on the pan juices and serve immediately.  

With the collaboration of

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