Braised Chicken with Apples and Calvados

★★★☆☆
Prep: 20 mins (est.) Cook: 54 mins (est.) Serves: 4-6

Ingredients

  • 1/4 cup extra-virgin olive oil, divided (59.1 ml)
  • 1/2-pound shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
  • Salt and freshly ground black pepper
  • 1 (4-pound) whole chicken, cut into 8 pieces
  • 2 Granny Smith apples, peeled and chopped
  • 2 large shallots, minced
  • 2 garlic cloves, minced
  • 1 Tbsp all-purpose flour (14.8 ml)
  • 1/4 cup Calvados (59.1 ml)
  • 2 cups chicken stock (473 ml)
  • 1/2 cup apple cider (118 ml)
  • 1/2 tsp caraway seeds (2.5 ml)
  • Pinch of crushed red pepper flakes
  • 2 Tbsp cold unsalted butter, cut into 2 pieces (29.6 ml)
  • 2 Tbsp chopped fresh chives (29.6 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add mushrooms and season with salt and pepper. Cover and cook, stirring a few times, until browned and tender, about 5 minutes. Transfer the mushrooms to a bowl.\n2. Heat the remaining olive oil in the skillet. Season chicken pieces with salt and pepper. Add chicken to the skillet, skin-side down, and cook until browned, about 4 minutes. Turn chicken and brown the other side, about 3 minutes. Transfer chicken to the bowl with mushrooms. Pour off all but 2 Tbsp fat from the skillet.\n3. Add the chopped apples to the skillet and cook until browned, about 2 minutes. Add shallots and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Stir in flour.\n4. Add Calvados and cook for 1 minute. Stir in chicken stock, apple cider, caraway seeds, and red pepper flakes. Bring to a simmer.\n5. Return chicken to skillet, skin-side up. Braise in the oven for 20 minutes, or until breasts are cooked through. Transfer breast pieces to a platter. Continue braising the remaining chicken pieces for 10 minutes, or until cooked through. Transfer to a platter and keep warm. \n6. Boil pan juices and apples over medium-high heat until slightly thickened, about 6 minutes. Stir in mushrooms. Remove from heat. Swirl in butter, one piece at a time. Season with salt and pepper. Stir in half of the chives.\n7. Pour sauce over chicken. Garnish with the remaining chives.
Wine Pairing: Bold Red (Cabernet Sauvignon) — Loire Cabernet Franc
· Family
Dinner, Meat