Apples, pork and Calvados – the cooking staples of Normandy. Here is the chicken version using apples and their distilled cousin.
- 2 Moody’s bone-in, skin-on chicken breasts cut in half
- 4 Moody’s bone-in, skin-on chicken thighs
- 1 T canola oil
- 1 T butter
- ½ t salt
- 1/8 t freshly ground pepper
- 1/3 cup Calvados applejack or brandy
- ½ cup hard cider
- ½ cup heavy cream
- 2 cooking apples i.e. Granny Smith or Golden Delicious
Heat the canola oil and butter in a large skillet over medium heat. When sizzling, add the chicken pieces, seasoned with the salt and pepper. Sauté until golden brown on both sides, 3 to 4 minutes per side. Add the Calvados and immediately light with a match to flame (stand back).
When the flames disappear, reduce the heat to low; add the cider and cream. Cover and cook for 20 minutes. Turn and cook, covered, until the thighs are no longer pink in the thickest portion when cut with a knife, 15 to 20 minutes.
Meanwhile, peel the apples and cut into 1-inch wide slices. Add to the chicken during the last 10 minutes of cooking time. When the chicken is cooked through, remove the pieces along with the apple slices to a platter. Cover with foil to keep warm.
Increase the heat to high; boil the sauce until thickened slightly, 2 to 3 minutes. Pour over the chicken and apples and serve.
Wine pairing: Serve with Buena Vista Chardonnay, Frenchie Chardonnay or if you prefer something lighter than a Chardonnay, try the Benton-Lane Pinot Gris.