Apple Yvetot Sautéed Chicken

1. Cut the chicken into pieces. Peel the apples, cut them in four, remove the seeds and partitions then make slices a centimeter thick.
2. In a frying pan, make each of the pieces blond in a bottom of butter then reserve them.
3. Fill your jars Le Parfait By alternating a layer of apples, a layer of chicken pieces up to 2 cm from the edge. Salt and pepper each layer. Add the calvados.
4. Close and immediately proceed to the heat treatment 90 min at 1200 ° C.

"For the record ... Reinette is the name of several dozen apple varieties. This fruit name has been so lavished, that we could draw up a list of at least one hundred and fifty apples. The queer is synonymous with excellent, its name derives from Reginetta, diminutive of Regina, as the queen of apples would say!"