Normandy (Apple Brandy) Chicken

CSA Member reported using apples from her basket for this dish.  Next week she will use pears! From Light and Healthy Cookbook by Rosemary Wadey

1 lb cooking apples, peeled, cored and sliced
grated rind of 1 small orange
8 chicken thigh joints or chicken breasts
salt and pepper
1 tbsp light oil
3 tbsp Calvados (Apple Brandy) or other brandy
2/3 cup light cream or yogurt
freshly chopped parsley (or basil)

Lay the apples (pears) evenly in a lightly greased shallow ovenproof dish. Sprinkle with orange rind (or peel).
Season the chicken with salt and pepper and lay on the bed of apples, skin upward (when you use thighs) and press into the apples. Brush or drizzle the oil over the chicken and apples, then pour the Calvados or brandy over the chicken.

Cook, uncovered, in a fairly hot oven (400ºF) for 35 to 40 minutes until almost cooked.
(Alternatively, place in a microwave oven on Maximum (100%) for 6 minutes; turn over and cook a further 6 to 7 minutes.)
Pour the cream or yogurt over all and return to the oven for 10 to 15 minutes until browned. Serve from the casserole liberally sprinkled with chopped parsley.

Preparation time 15 minutes, cooking time 50 to 60 minutes, Serves 4
Watch out: Take care not to add the cream too early or it may separate and spoil the appearance of the dish.

Posted in Maud's Garden, Recipes |