Chicken With Calvados and Cream |
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Prep Time: 5 Minutes Cook Time: 65 Minutes |
Ready In: 70 Minutes Servings: 6 |
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from The Cast Iron Skillet Cookbook Ingredients:
3 tablespoons extra virgin olive oil |
3 tablespoons butter, divided |
3 yellow onions, cut into 1/4 in slices |
3 1/2 lbs chicken, cut into 8 pieces |
sea salt |
black pepper |
2 apples, peeled, cored and cut into 2 inch thick slices |
1/4 cup calvados |
1/2 cup chicken stock |
6 fresh thyme sprigs |
1 bay leaf |
Directions:
1. Preheat oven to 400ยบ.
2. Cook onions in 1 T oil and 1 T butter until soft. Remove and set aside.
3. Increase heat to medium-high and add 1 T oil. Season chicken with salt and pepper. Cook chicken pieces in two batches until golden on all sides. Remove to a plate.
4. Reduce heat to medium. Add 2 T butter and apples. Cook until lightly golden and soft, about 5 minutes. Add Calvados, cream, chicken stock and thyme. Return onions and chicken to pan, mixing gently. Add bay leaf.
5. Bake skillet in oven for 20 minutes. Turn chicken and cook 20 minutes longer. Sprinkle with parsley, salt and pepper.
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