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Ingredients
Apple and Chicken Stew with Calvados
- Ingredients
- 1 chicken
- 150 milliliters Chicken broth
- 30 grams raisins
- 50 milliliters Calvados
- 1 onion
- 3 Tbsps vegetable oil
- 1 tsp Curry
- 1 garlic clove
- 6 tart Apple
- 1 Tbsp lemon juice
- 1 tsp ginger (freshly grated)
- 4 Tbsps Whipped cream
- salt
- freshly ground peppers
Soak raisins in Calvados. Rinse chicken, pat dry, and cut into eight pieces. Peel and finely chop onion. In a small bowl, stir together 2 tablespoons oil, salt and pepper to taste, and garlic (peeled and pressed through a garlic press). Brush marinade onto chicken pieces.
Heat remaining oil in a pan. Add onions and cook briefly. Add chicken pieces and cook over medium heat until golden-brown. Stir in ginger and curry. Rinse, peel, quarter and core apples. Cut apple into sticks or very thinly slice. Add apples and raisins with Calvados to chicken.
Add broth, cover and bake in a preheated oven at 200°C (approximately 400°F), 25-30 minutes. Stir in cream and lemon juice. Remove cover and return to oven until top is browned. Season with salt and pepper before serving.