Recipe Sautée Chicken With Apples

A typical Normandy recipe, of course, accompanied by apples and calvados! Try this original version for a change from the traditional Sunday roast chicken. You can use other varieties of apple, but the reinette remains the queen of apples.

Poulet sauté d'Yvetot aux pommes
Preparation time:
30 min
Heat treatment time:
1h30
Difficulty:
Community rating:

Ingredients

Number of persons: Several
  • A 1.5 kg (approx) Chicken
  • 5 Reinette apples (these are about the size of an egg) 
  • 1/2 glass of Calvados 
  • Butter 
  • Salt & Pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)

Preparation

  1. Cut the chicken into pieces. Peel the apples, remove and discard the seeds and cores and slice finely (1 cm thick).
  2. Melt the butter in a frying pan and brown the chicken pieces. Set aside.
  3. Fill in the LeParfait jars by layering them with the apples and chicken. Leave a gap of 2 cm between the contents and the brim. Season each layer with salt and pepper as you go. Finally, add the Calvados.
  4. Seal tightly and proceed immediately to the heat treatment, for 90 minutes at 100°C.


Reinette is a name that has been given to many apple varieties, some estimate 150 varieties are called this! These delicious apples are named after after Reginetta, the diminutive of Regina, and so these are the Queen of Apples!

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1 comment

J’ai besoin de savoir d’où viennent ces putains de gabachos

eduardo

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