Chicken Breast In Aplle Brandy Sauce - cooking recipe

Ingredients

70 g butter
1 None chicken (about 1.5kg), cut into 8 pieces
2 cloves garlic, peeled and finely chopped
2 None shallots, peeled and finely chopped
150 g button mushrooms, halved
2 sprigs fresh thyme
1 None bay leaf
4 tbsp Calvados
100 ml effervescent cider
100 ml chicken stock
150 ml creme fraiche
750 g apples, cored and cut into wedges
1 None lemon, juiced

Preparation

Season the chicken with salt and white pepper. Heat 2 tbsp butter in a large frying pan over medium heat and saute the chicken, turning halfway through, for 10 mins. Add the garlic, shallots, mushrooms, thyme and bay leaf. Lower heat and cook for 30 mins, turning occasionally.
Turn up heat to medium-high. Drizzle in 3 tbsp Calvados and flambe. When the flames have gone out, pour in the cider and cook until slightly reduced. Pour in the stock and cook for 3 mins. Stir in the creme fraiche, cover and simmer over a low heat for 5 mins.
Drizzle the apples with lemon juice. Melt the remaining butter in a non-stick frying pan and fry the apples until golden. Drizzle over the remaining Calvados. Stir into the chicken and serve.