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Categories:
chicken butter salt pepper Calvados chicken base parsley fresh herbs white wine arrowroot water heavy cream
Viewed: 58 - Published at: 4 years agoIngredients
- 1 large broiler-fryer chicken (or 4 breast halves and 4 thighs)
- 2 tablespoons butter
- salt
- pepper
- 14 cup calvados (apple brandy)
- 1 tablespoon chicken base
- 2 tablespoons parsley, chopped
- 2 teaspoons fresh herbs, chopped or 12 teaspoon dried herbs
- 12 cup dry white wine
- 1 tablespoon arrowroot
- 2 tablespoons water
- 14 cup heavy cream
Method
- Wash chicken.
- Cut into serving pieces.
- Pat dry with paper towels.
- Heat large frying pan over medium heat, add butter, and saute chicken until nicely browned.
- Season with salt and pepper.
- Pour Calvados over chicken.
- Carefully ignite using either a long wooden match or long-barreled butane lighter.
- Spoon pan juices over chicken while flaming.
- Remove chicken and pan juices to crockery pot.
- In medium bowl combine chicken stock base, parsley, herbs and wine.
- Pour over chicken.
- Cover.
- Cook on low (200F) 6 to 8 hours.
- Remove chicken to heated platter.
- Turn heat to high (300F).
- Blend arrowroot with water.
- Stir into pan juices.
- Cook on high until mixture thicken and boils.
- Stir in cream.
- Heat to serving temperature.
