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Recipe by Orlando Murrin

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1. Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
2. Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
3. Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
4. Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
5. Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
6. Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.

687 kcalories, protein 40g, carbohydrate 14g, fat 45 g, saturated fat 23g, fibre 2g, salt 0.97 g

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• linda`s

  18 January 2008

  linda`s rated this recipe

  

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• Rach

  28 February 2008

  Rach commented on this recipe

  Absolutely fantastic dish - you wouldn't normally put calvados with chicken, but try this one out

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• Louise

  27 April 2008

  Louise rated and commented on this recipe

  

  This is just like a meal you'd get in a lovely homely french restaurent. I had to take the shallots out while browning the chicken becuase they were started to burn a little. Used brandy instead of calvados and it was perfect. Served with crushed roasted new potatoes and steamed broccoli.

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• Carl Marsh

  29 August 2008

  Carl Marsh rated and commented on this recipe

  

  I wasn't sure this would be a hit, but it definitely was - the whole family loved it and the recipe has already been passed on to friends. I'm thinking of trying a less creamy version - maybe replacing some of the creme fraiche with a red wine tomato sauce? - but it's great as it is. And if you're trying to get your kids into cooking, 'food you set fire to' is a major attraction.

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• Carl Marsh

  29 August 2008

  Carl Marsh commented on this recipe

  I wasn't sure this would be a hit, but it definitely was - the whole family loved it and the recipe has already been passed on to friends. I'm thinking of trying a less creamy version - maybe replacing some of the creme fraiche with a red wine tomato sauce? - but it's great as it is. And if you're trying to get your kids into cooking, 'food you set fire to' is a major attraction.

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• chef lever

  14 February 2009

  chef lever commented on this recipe

  Had this for valentines dinner with my wife , went down a treat !!

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• Maryse

  29 September 2009

  Maryse rated and commented on this recipe

  

  I added a little more apples and more sauce, but otherwise the dish was great, would use this recipe on big occasions.

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Ingredients

• 2 small Cox's or other crisp eating apples
• 40g/1½ oz butter
• 2 shallots , finely chopped
• 2 free-range boneless chicken breast fillets , with skin on (about 350g/12oz total weight)
• 4 tbsp Calvados or ordinary brandy
• 100ml/3½fl oz chicken stock
• 100ml/3½fl oz crème fraîche , full-fat or low-fat
• squeeze of lemon juice
• finely chopped fresh parsley , to serve

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Difficulty and servings

Serves 2, but easily halved or doubled

Preparation and cooking times

Takes 35-45 minutes

Ingredients

• 2 small Cox's or other crisp eating apples
• 40g/1½ oz butter
• 2 shallots , finely chopped
• 2 free-range boneless chicken breast fillets , with skin on (about 350g/12oz total weight)
• 4 tbsp Calvados or ordinary brandy
• 100ml/3½fl oz chicken stock
• 100ml/3½fl oz crème fraîche , full-fat or low-fat
• squeeze of lemon juice
• finely chopped fresh parsley , to serve

687 kcalories, protein 40g, carbohydrate 14g, fat 45 g, saturated fat 23g, fibre 2g, salt 0.97 g

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