Norman Style Chicken with JAZZ™ Apples

• Servings

  4

• Prepration Time

  10 mins

• Cook Time

  1¼ hrs

INGREDIENTS

• 3 JAZZ™ apples
• 2 fresh bay leaves
• 2 tbsp unsalted butter
• 1 brown onion
• 1 large chicken
• 125 ml calvados or dried apple cider (½ cup)
• 250 ml chicken stock (1 cup)
• salt and pepper
• 125 g crème fraîche (½ cup)
• 1 bunch parsley

METHOD

• Preheat oven to 200C. Sauté the JAZZ™ apple pieces and bay leaves in half the butter in a frying pan set over a moderate heat for 4 minutes, until lightly-browned, then add the onion and cook for 3 minutes. Set aside.
• Fry the chicken pieces in the remaining butter for 3 minutes on each side, until browned, then return the JAZZ™ apple mixture. Pour in the Calvados and cook until almost evaporated, then add the stock and bring to a boil. Simmer for 3 minutes, then season with salt and pepper. Transfer to a casserole dish and bake for 15 minutes, until the chicken is firm and the sauce has begun to thicken.
• Mix in the crème fraîche and parsley, then serve.