BAKED CHICKEN WITH CALVADOS, APPLES AND ONIONS
Here is my latest invention that began many years ago when a Belgian guy baked me a chicken dinner similar to this. Later, inspired by Calvados and the recipes of the Normandie region in France, I finally have arrived at a most delicous result that I promise not to tinker with any more. This dish is perfect with crisp tart apples from the Fall harvest, If you need an on-line source for Calvados, just let me know and I"ll send you the URL where I get mine.
Recipe By: Carol Stevens 8/31/2008
Serves 2

4 pieces bone-in skin-on chicken
1 1/2 cups apple cider
Kosher salt and coarse ground pepper
Extra virgin olive oil
PAM for the baking pan
4 stalks celery -- halved crosswise
1 large onion -- sliced 1/2" thick
1 large Granny Smith apple, skin on -- sliced 3/4" thick
6 cloves fresh garlic -- sliced
1 cup apple cider
1/2 cup Calvados
2 teaspoons herbs de provence

Marinated the chicken with the 1-1/2 cups apple cider in a large ZipLoc bag 5-6 hours in the refrigerator.

Preheat oven to 375 F. Spray a medium-sized baking pan with PAM to avoid anything sticking. Transfer chicken from marinade to a plate, dry it with paper towels and season both sides with salt, pepper and olive oil. Let sit 10-15 minutes to allow the chicken to come to room temperature.

Please celery halves in the bottom of the baking pan (this serves as a small "rack"). Put chicken on top of the celery and strew the onion, apple and garlic slices evenly over top of all. In a measuring cup, combine the apple cider and the Calvados and pour around the pan contents into the bottom of the pan. Sprinkle the dried herbs de Provence over all.

Bake 30 minutes. Increase oven to 400 F. and bake and additional 30 minutes. Serve immediately with some of the pan sauce, cooked onion and apple if desired.


Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved