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  Added: Apr 07, 2006  •  Visited (369)  •  Print version Print this recipe (39)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sauteed Chicken With Calvados And Cream Sauce
(Paulet Saute Vallee d'Auge)
What You Need:
  • 2½-to 3-pound frying chicken, cut up
  • 6 tablespoons butter
  • 2 tablespoons vegetable oil
  • Salt
  • White pepper
  • 1/3 cup Calvados or applejack
  • ½ cup chicken stock, fresh or canned
  • 2 tablespoons finely chopped shallots or scallions
  • ¼ cup finely chopped celery
  • 1 cup peeled, cored and coarsely chopped tart apples
  • ½ teaspoon dried thyme, crumbled
  • 2 egg yolks
  • ½ cup heavy cream
  • Watercress or parsley sprigs

  • How To Cook:
    1. Following the directions in the recipe for Poulet Saute a la Bordelaise,brown the chicken in 4 tablespoons of the butter and the oil in a heavy 8- to 10-inch skillet or saute pan. Pour off all but a thin film of fat, return the browned chicken to the skillet and season it with salt and pepper. The next step is to flame the chicken-off the heat-with the Calvados or with applejack.

    2. Experts pour the Calvados over the chicken and set it alight. A more reliable technique is to warm the Calvados first in a small saucepan over low heat, ignite it with a match and pour it flaming over the chicken a little at a time, shaking the skillet gently back and forth until the flame dies. Then pour in the stock and, with a wooden spoon, scrape in any browned bits clinging to the skillet. Set aside.

    3. In a separate small saucepan or skillet, melt the remaining 2 tablespoons of butter over moderate heat and in it cook the shallots, celery, apples and thyme, stirring occasionally with a wooden spoon, for 10 minutes, or until they are soft but not brown. Spread them over the chicken, return it to high heat and bring the stock to a boil. Tightly cover the skillet, reduce the heat and simmer the chicken, basting it with pan juices every 7 or 8 minutes.

    4. After about 30 minutes, or when the chicken is tender, remove it from the skillet and arrange the pieces attractively on a large, heated ovenproof platter. Cover the chicken loosely with foil and keep it warm in a 250 oven while you make the sauce.

    5. Strain the contents of the skillet through a fine sieve set over a small saucepan, pressing down hard on the vegetables and the apples with the back of a spoon to squeeze out all their juices. Let the sauce settle a minute, then skim off as much of the surface fat as possible. Boil the sauce over high heat, stirring occasionally, for 2 or 3 minutes, or until it is reduced to about ½ cup.

    6. With a wire whisk, blend the egg yolks and cream in a bowl and gradually beat in all of the hot sauce, 1 tablespoon at a time. Pour back into the saucepan and cook over moderately low heat for 2 or 3 minutes, stirring constantly, until the sauce thickens to a heavy cream.

    7. Do not allow it to boil or it will curdle; if it seems to be getting too hot,lift the pan off the heat for a few seconds to cool it, stirring all the while.Taste and correct the seasoning with salt and white pepper.

    8. To serve, mask each piece of chicken with the sauce, and decorate theplatter with bouquets of watercress or parsley sprigs.
     
    To serve 4
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Fruits » Apple
    Dish » Main Course

     





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