© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Lou van
Taken from the WI Complete Christmas; very rich and lovely for a special meal. This can be frozen when the chicken is cooked prior to adding the Calvados. A vegetable garnish of 1 carrot cut in matchsticks, 2 leeks (white part only) finely sliced and 125g baby button mushrooms sautéd in 25g of melted butter for 15 minutes in a pan with the lid on makes it particularly special.
2 leeks, green part only thinly sliced
1 carrot, peeled and cut into matchsticks
1 large celery rib, finely sliced
6 skinless chicken breast fillets
25 g plain flour, seasoned with salt and pepper
1 tablespoon oil
50 g butter
300 ml vintage dry cider
150 ml crème fraîche, half fat
1 tablespoon calvados
Wash the leeks and thinly slice the green part. Peel and cut the carrot into thin 5 cm lengths. Cut the celery into finely sliced pieces. Coat the chicken in seasoned flour. Melt the oil and 25g of butter in a frying pan and cook the chicken gently on both sides, approximately 6 to 8 minutes Try not to let it discolour. Remove chicken from the pan and place in a shallow ovenproof dish, then keep warm. Add remaining butter to the pan, add the prepared vegetables and cook for 3 to 4 minutes until they begin to soften. Pour in the cider and bring to the boil stirring all the time, remove from the heat and stir in the crème fraîche. Add the chicken and cook uncovered for approx 40 minutes until the chicken is tender. When the chicken is cooked add the Calvados and stir inches. Taste and adjust the seasoning, serve.