Eye Valley Style Chicken

Peel and chop onions and shallots. Rinse the apples.

Flambé and cook the calvados in a Reindl for 1 minute. Set aside.

In a saucepan, brown the chicken with the oil and butter, add the shallots. Simmer on low heat for 20 min, basting often. Add the whole unpeeled apples. Cover and simmer for 15 min.

Baste with calvados, cider and chicken soup, then do uncovered 15 min. Add salt, season with pepper.

Remove chicken and apples from cooking pot. Whipped cream in the sauce form and pour over the sliced meat. Sprinkle with chopped parsley.

You can cook this recipe in two steps, stopping the preparation after you have cooked the AeApples for 15 min.

– Country : France – Region : Normandy – Wine : White Beaujolais – Takes about : 01 h 10 min. – Cooking time : 1 h – Preparation tz. : 10 min. – Difficulty : Easy – Price : Medium

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