Calvados Braised chicken report

M

mboley

Well-known member
Well thanks to all of your help, the Calvados braised chicken was a big success at my recipe club today. Now since I couldn't find Calvados or Apple Jack and I wasn't driving to another store across town looking for it... the recipe was technically "Cider braised Chicken".

I used 2 - 3 lbs of bonless skinless chicken thighs. We had a group of 8 - 10 moms and assorted children, so I wanted it to be easy to serve and eat. I used 1 cup of cider to reduce where the calvados was called for. And since there were children who might eat it, it was probably for the best. I know the alcohol would cook out, but some folks do not like the idea of serving something that had alcohol in it to their children. KWIM?

I also had Cortland and fuji apples in the fridge, so they were in place of the Granny smith.

All in all, it turned out pretty well. Everyone requested a copy of the recipe. I am sure it would have been better WITH the apple brandy, and when I am on the other side of town (where the good wine / liquor store is) I might pick some up. I had a craving for a hot apple cider with Calvados, topped with whipped cream and a sprinkle of cinnamon, when I saw it might SNOW by the end of the week here (It is 75 today!)

Thanks again for all your advice and help!

Melissa

http://www.finerkitchens.com/swap/forum1/29831_REC_Calvados-Braised_Chicken_With_Apples

 
As I've alluded to before: I am an ambiguity, wrapped in an enigma...

...rolled in Panko crumbs and pan fried to a deep golden brown.

I STILL love saying that.

Michael

 
It's funny, when I saw this recipe in the LA Times, I thought "This looks good enough to post"

by the time I got in from on the computer, someone had thought the same.

Glad to hear feedback about it, as well as everyone's tweaks.

 
I actually found it via the Chicago Tribune, which linked me to the LA Times.

I've been wanting to try it since I posted it! Last night I bought a gallon of apple cider and I have Cognac in the house, so now all I need is the chicken. I don't know if I'll be buying any Apple Jack - would really like some Calvados, but the price is crazy!

 
Orchid, is Apple Jack good enough to drink? It's gotten a bad rap when compared to Calvados.

What I really meant to ask was, is it good quality?

Here's some info I found:

Applejack, Apple brandies and Calvados are distilled from apple cider. Representative countries producing those brandies are France, Germany and the United States. In the United States, Applejack is produced from fermented apple cider and aged for at least 2 years In the U.S., brandy must be bottled over 70 proof. Applejack can be bottled with or without blending with neutral grain spirits. Calvados is also applejack, but is aged much long than American Applejack, spending over 20 years of aging. Eau de vie, indicating "water of life" in French, refers brandies which are distilled from fruits other than grape. They are often bottled around 100 proof and are colorless.

http://www.cocktailtimes.com/history/brandy/index.html

 
Well.....the bottle I have is from a company called Laird's, founded in 1698.>>>

In 1760 George Washington discovered it and soon after introduced to the Virginia Colony. It is 80 proof. (All that on the back label) Now, I don't drink straight up booze but hubby does and he just took a swig and said....It's drinkable! I don't use it often but I like to saute mushrooms and add a splash of it at the end, flame it, and season with s&p. It's always good. And when I saw the price of the Calvados...well, you know. And the liqueur store manager told me that many chefs buy Apple Jack by the case to use.

 
It's good as a mixer for cocktails. You really wouldn't want to use Calavados often for that unless.

you know...you had money rolling out your ears.

I think it's a matter of what you are accustomed to. It's like brandy vs cognac. Sort of. Well not really. There are some darn good brandies around but personally, I think apple jack makes a good mixer.

It would sure work well in this recipe though.

 
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