• Cuisine: French
• Course: Main Course

Ingredients:

• 4- to 5-pound chicken, preferably organic
• Unsalted butter (at least 5 tablespoons)
• 1 medium yellow onion, cut into small dice (3/4 to 1 cup)
• 2 medium Golden Delicious apples, peeled, cored and cut into eighths
• Sea salt
• Freshly ground white pepper
• 6 to 8 ounces button mushrooms, stemmed and rinsed
• Calvados
• 1 cup heavy cream, plus more as needed

Directions:

Cut the chicken into a total of 10 pieces: thighs, drumsticks, breast (in 4 pieces) and wings. The pieces should be roughly the same size. Trim off the wing tips and reserve for another use such as making stock, if desired, along with the chicken back and gizzard.

Melt a large knob of butter (about 2 tablespoons) in a large copper rondeau or heavy saute pan over medium heat. Add the onion and cook for about 12 minutes, stirring occasionally, until the onion is pale golden. Add the apples and cook for 5 minutes, until they are warmed through and slightly tender. Transfer the mixture to a medium bowl.

Add about 1 tablespoon of butter to the pan, then add the chicken pieces; you might have to do this in 2 batches to keep from crowding the pan. Turn them to coat, then season with salt and pepper to taste. Cook for about 10 minutes, until the chicken is golden on all sides but not brown. Transfer to a platter; the chicken will not be cooked through.

Add 1 tablespoon of butter (or more) to the pan, then add the mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until they release their juices and that moisture evaporates. Transfer to a separate medium bowl.

Return all of the chicken pieces to the pan (they will fit) over medium heat, and add the remaining tablespoon of butter (or more). When the butter has melted, carefully pour in enough Calvados to generously cover the bottom of the pan. Cook for 4 or 5 minutes or until the liquid has been reduced by half.

Add the cream, stirring to incorporate. Return the onion-apple mixture to the pan; cook uncovered for 10 to 15 minutes, turning the chicken to coat once or twice, then return the mushrooms to the pan; partially cover and cook for 15 minutes, or until the chicken is cooked through and a silky sauce has formed, coating all the pieces in the pan.

Taste, and adjust the seasoning as needed. Divide among individual plates; serve warm.

Recipe Source:

Adapted from Nancy Purves Pollard, owner of La Cuisine in Old Town Alexandria.

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