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Ingredients
3 medium-sized cooking apples
1 ½ tablespoons butter
1 teaspoon safflower or peanut oil
1 3-pound chicken, cut in serving pieces
Coarse salt and freshly ground pepper
½ cup heavy cream
¼ cup Calvados or cognac
Nutritional analysis per serving (4 servings)
21 grams carbs; 300 milligrams cholesterol; 988 calories; 26 grams monosaturated fat; 12 grams polyunsaturated fat; 24 grams saturated fat; 68 grams fat; 1 gram trans fat; 4 grams fiber; 1305 milligrams sodium; 65 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel, core and slice the apples in pieces a quarter inch thick. Fry until golden in the butter in a large heavy frying pan. Remove and set aside.
- Step 2
Add the oil to the frying pan. Fry the chicken pieces until golden, turn down heat, cover and cook over low heat until done (about 20 minutes). Remove to a heated serving dish.
- Step 3
Return the apple slices to the frying pan and heat through. Remove and arrange around the chicken. Season with salt and pepper to taste.
- Step 4
Pour the cream into the frying pan and scrape up the cooking juices. Add the cognac, bring to boil and pour the sauce over the chicken. Serve immediately.
This dish is good with rice.
Private Notes