OK, here's my Calvados Braised Chicken report. Fantastic recipe and definitely a keeper!>>>

O

orchid

Well-known member
I followed the recipe exactly with a couple of minor changes. I used legs & thighs and removed the skin. I used Apple Jack instead of Calvados and I thickened the end sauce slightly with a corn flour slurry to go over Calrose rice. The recipe is for 4 so I cut everything in half (because it's just 2 of us)except the sauce ingredients because I wanted enough to put of the white rice. I was perfect and we loved it.http://www.finerkitchens.com/swap/forum1/29831_REC_Calvados-Braised_Chicken_With_Apples

 
Glad you liked it! I finally tried it last night also, along with lots of changes, such as

several spices mixed in with the flour; extra cider, reduced with a little cognac (thanks, Randi); an extra shallot, sliced instead of chopped, plus several cloves of garlic, both sauteed before adding, etc, etc. I also used boneless skinless chicken breasts and Jonagold apples. It was fantastic!

 
Oh, oh!

This sounds lovely. I have a bag of Mutsu apples and fresh apple cider from Crow Mountain Orchard down in Alabama. I will pick up the Calvados today.

Thanks.

Earnie/TN woman

 
Earnie, if you make this, try it with 2 cups of cider reduced to 1 cup instead of just 1 cup cider.

It strengthens the apple flavor a lot.

 
And also Earnie, get Apple Jack instead of Calvados. You'll faint when you see the difference in>>>

cost.

 
Oh but I must protest...

don't skimp on the calvados. Precious yes, but it's used in small quantity. There is no replicating that taste.

 
Going to try this today-have a nice free range chicken and all the ingredients on hand--how about ..

a couple of Tbls of creme fraiche at the end? I have some left over from the vinegar chicken that I posted.

 
This turned out great--very tasty--I used minced onion and garlic instead of the shallot and reduced

the juices for 5 minutes before I added the apples. Finished with creme fraiche. I might try another herb next time.

 
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