Just never got around to posting
Nov. 11th, 2013 05:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe, which I genuinely made last week: Chicken Valle d'Auge.
6 Tbsp butter
2 broiling chickens, quartered
1/4 cup Calvados
2 small white onions, minced
1 Tbsp minced parsley
pinch thyme
salt and pepper
6 Tbsp non-alcoholic apple cider (I used unfiltered stuff)
6 Tbsp cream
Heat the butter in a skillet, add the chicken, and brown on all sides. Cook, uncovered, for 20 minutes. Add the Calvados and ignite. (Whee!) When the flame has subsided, add the onions, parsley, thyme, salt, pepper, and cider. Cover tightly and cook over low heat until the chicken is tender, about 20 minutes.
Remove the chicken to a warm platter and keep hot. Slowly stir the cream into the pan and heat thoroughly, without bringing it to a boil. Pour some of the sauce over the chicken and serve the rest separately.
What worked: This was very good. I used two leg/wing pieces and dropped the quantities appropriately. Flaming the Calvados was fun.
What didn't: A bit too much sauce left over, but it went very well with an egg for breakfast the next day.
Will I make it again? Sure. It'd make a good homeowners' dinner, too.
6 Tbsp butter
2 broiling chickens, quartered
1/4 cup Calvados
2 small white onions, minced
1 Tbsp minced parsley
pinch thyme
salt and pepper
6 Tbsp non-alcoholic apple cider (I used unfiltered stuff)
6 Tbsp cream
Heat the butter in a skillet, add the chicken, and brown on all sides. Cook, uncovered, for 20 minutes. Add the Calvados and ignite. (Whee!) When the flame has subsided, add the onions, parsley, thyme, salt, pepper, and cider. Cover tightly and cook over low heat until the chicken is tender, about 20 minutes.
Remove the chicken to a warm platter and keep hot. Slowly stir the cream into the pan and heat thoroughly, without bringing it to a boil. Pour some of the sauce over the chicken and serve the rest separately.
What worked: This was very good. I used two leg/wing pieces and dropped the quantities appropriately. Flaming the Calvados was fun.
What didn't: A bit too much sauce left over, but it went very well with an egg for breakfast the next day.
Will I make it again? Sure. It'd make a good homeowners' dinner, too.
