👨‍🍳 作り方

1. 1

   Pat the chicken pieces dry and season with salt and pepper. In a large Dutch oven or heavy-bottomed pot, melt 50g of butter with the olive oil over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken and set aside.

   💡 プロのコツ: Ensure the pot is hot before adding chicken for good searing.
2. 2

   Add the chopped onions and carrots to the pot and sauté until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.

3. 3

   Return the chicken to the pot. Pour in the Calvados and carefully flambé it (stand back and use a long match or lighter). Once the flames subside, add the dry cider and chicken stock. Bring to a simmer, then reduce the heat to low, cover, and cook for 20 minutes.

   💡 プロのコツ: Ensure good ventilation when flambéing. If you don't want to flambé, simply let the Calvados cook off for a minute or two.
4. 4

   While the chicken is simmering, prepare the apples. In a separate large skillet, melt the remaining 30g of butter over medium heat. Add the apple quarters and sauté until lightly golden and slightly softened, about 5-7 minutes. Set aside.

5. 5

   After 20 minutes of simmering, add the sautéed apples to the pot with the chicken. Cover and continue to cook for another 15-20 minutes, or until the chicken is cooked through and tender.

6. 6

   In a small bowl, whisk together the crème fraîche and egg yolk. Remove the chicken and apples from the pot and arrange them in a serving dish. Bring the sauce in the pot to a gentle simmer. Whisk in the crème fraîche and egg yolk mixture, stirring constantly until the sauce thickens slightly. Do not boil after adding the egg yolk.

   💡 プロのコツ: Adding the egg yolk off the heat prevents it from scrambling.
7. 7

   Pour the thickened sauce over the chicken and apples. Garnish with optional lardons and fresh chopped parsley. Serve immediately.

   💡 プロのコツ: This dish is excellent served with steamed potatoes or crusty bread.