Ingredients:
- 4 tablespoons butter
- 4 skinless boneless chicken thighs
- 1 tart apple, peeled, cored and sliced
- ½ cup minced shallots
- 2 ribs celery sliced
- ½ cup Calvados
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 bay leaves
- 2 cups chicken broth
- ½ cup cream
- Salt and pepper to taste
- Cooked rice
Instructions:
- Heat butter in skillet and brown the chicken on both sides until golden. Remove.
- Brown apple slices, shallot and celery in the same skillet with leftover fat.
- Add Calvados and turn up heat to burn off the alcohol. Reduce heat to low.
- Add ginger, cinnamon, bay leaf, chicken and stock and simmer uncovered until vegetables are tender and chicken is done.
- Remove chicken from the pan and boil until broth is reduced by half. Reduce heat to low, add cream and stir and return chicken to pan. Heat through.
![Just about ready!](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2015/12/P1010007.jpg?resize=640%2C480)
Just about ready!
![Everything mixed together and ready to cook](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2015/12/P1010001.jpg?resize=640%2C480)
Everything mixed together and ready to cook
![Needs a good bottle of Calvados](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2015/12/P1010002.jpg?resize=640%2C853)
Needs a good bottle of Calvados
![Outstanding dinner of Chicken with Calvados](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2015/12/P1010009.jpg?resize=640%2C480)
Outstanding dinner of Chicken with Calvados
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