Chicken in Calvados

For the chicken in calvados, cut up the chicken and season with pepper and salt. Heat the butter and oil in a large skillet and sear the chicken pieces side by side for about 3 minutes on each side.

Then transfer the chicken pieces to a roasting pan. Heat the calvados and set on fire. Carefully pour over the chicken pieces. Pour the chicken soup and whipping cream over the chicken pieces as well and bring everything to a boil.

Cover and simmer for about 50 to 60 minutes until meat is cooked. Turn the meat from time to time. Heat the fat and drippings in the pan from browning and brown the mushrooms, quartered, in it for 3 minutes. About 10 minutes before the end of the cooking time of the chicken, add the mushrooms to the roasting pan. After the meat is cooked, remove the pieces from the sauce. Mix 1 tablespoon of butter with 1 tablespoon of flour and stir into the sauce. Bring to a boil for one minute so that the sauce thicken. Pour the sauce over the chicken pieces and serve the chicken in Calvados.

Preparation Tip:

Rice or ribbon noodles are suitable as a side dish to the chicken in calvados.

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