Chicken Calvados (Normandy Chicken)

With Recipe Demonstration Video from Cooks Academy

Preparation Time: 15mins
Cooking Time: 35mins

Ingredients:

• 25-40g Glenisk Organic Irish Butter
  1 tbsp olive oil
  4 boneless, skinless chicken breasts each, cut diagonally into 3 strips
  2 dessert apples, cored and sliced into wedges
  200g chestnut mushrooms, halved or quartered
  2 tbsp Calvados
  150ml Glenisk Organic Crème Fraîche
  Salt and pepper
  20g flat-leaf parsley, slightly chopped

Method:

1. Season the chicken breasts.  Heat half the butter in a large frying pan until it’s foaming.
   Add the chicken and cook over a high heat for about 10 minutes until lightly golden on the outside and partly cooked.  Set aside on a plate.
   Wipe the pan clean, then add another knob of butter to the pan.  When it’s foaming, add the apple wedges and cook them until lightly browned.  Remove them from the pan and set aside on a plate.
   Add some olive oil to the pan and over a fairly high heat cook the mushrooms for about 4 minutes, stirring well.  Return the chicken breasts and apple wedges to the pan and heat through.
   Meanwhile ignite the calvados in a large metal spoon over a lit flame (exercise caution and stand well back as you hold the spoon).  Once the flame dies out add the calvados to the pan.
   Next stir in the crème fraiche, a tablespoon at a time, until the sauce is smooth and bubbling.  Cook for a further 10-12 minutes until the chicken is cooked through.  Just before serving stir in the chopped parsley.  Serve this dish with potatoes and French beans.

Serves:

4

Watch Recipe demonstration below: