from The Rustic Table, Constance Snow
I tried this recipe as a change to my beloved french chicken in wine. The chicken itself did not taste that much different, however it was delicious well braised and was falling off the bone. The apples were a refreshing side. The skins help keep the shape and add flavor. Apples were a little crunchy and can be cooked longer. The sauce was the most delicious part of the dish - sweet, sour and creamy. But it was too watery. At the end I added roux (2 tbsp butter mashed with 2 tbsp flour) to a smaller amount of sauce and cooked it down to make thicker gravy. Next time instead of mashed potatoes I would serve it with boiled potatoes so I could mash in the sauce. The Calvados can be substituted with any brandy. I simmered the chicken twice as long and it was falling off the bone. I forgot to add the walnuts.
Special Ingredients:
- Calvados, can be substituted with regular brandy
- apples
Will I make it again? - yes
I tried this recipe as a change to my beloved french chicken in wine. The chicken itself did not taste that much different, however it was delicious well braised and was falling off the bone. The apples were a refreshing side. The skins help keep the shape and add flavor. Apples were a little crunchy and can be cooked longer. The sauce was the most delicious part of the dish - sweet, sour and creamy. But it was too watery. At the end I added roux (2 tbsp butter mashed with 2 tbsp flour) to a smaller amount of sauce and cooked it down to make thicker gravy. Next time instead of mashed potatoes I would serve it with boiled potatoes so I could mash in the sauce. The Calvados can be substituted with any brandy. I simmered the chicken twice as long and it was falling off the bone. I forgot to add the walnuts.
Special Ingredients:
- Calvados, can be substituted with regular brandy
- apples
Will I make it again? - yes
No comments:
Post a Comment