Chicken, Apples, and Cream - à la Normande

Lovely creamy and tart apple stew that lays over savory chicken.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dredge the Chicken - Put some flour on a plate and season it with salt and pepper. Pat the chicken pieces dry and run them through the flour, coating both sides lightly and tapping off the excess.

Step 2

Put a large deep skillet over medium-high heat (I like nonstick) and add 1 tablespoon each butter and oil.

Step 3

When the butter is melted, slip the chicken into the pan (if your pan isn't large enough to accommodate all 4 pieces, do this in 2 batches, or use two skillets).

Step 4

Cook for 3 minutes, to brown the undersides, then turn over and cook for 3 minutes more. (Return all the chicken to the pan if you cooked it in batches.)

Step 5

If you're low on butter and oil, add a little more now, then toss in the apple, onion, and mushrooms.

Step 6

Season with salt and pepper and turn the new additions around so that they're well mixed and glossy with butter and oil.

Step 7

Cook for 1 minute, then pour in the broth.

Step 8

When the broth bubbles, reduce the heat—you want to keep it at a slow simmer—and cook for about 10 minutes, or until the chicken is almost cooked through. (Cooking time will depend on the thickness of your chicken pieces; start checking at the 6-minute mark.)

Step 9

Turn the heat up again, pour in the Calvados, and boil until it's almost evaporated, about I minute.

Step 10

Add the cream and, keeping the heat on high, cook until the cream reduces by about one quarter, a matter of a few minutes. (If you're concerned that your chicken will overcook, transfer it to a serving platter and keep it warm, covered lightly.) Taste the sauce for salt and pepper.

Step 11

If you removed the chicken, pour the sauce over it; if the dish is still intact, arrange it on a platter.