Friday, March 12, 2010

chicken braised in cider with caramelized apples

Wow, can't believe how long time it's been since my last entry. I've been so busy with so many stuff but now that i have some time off from school i just have to update this baby i created 2 years ago.

One of the many chefs that i adore is chef Gordon Ramsey, watching him from Hell's Kitchen isn't enough that i had to get his books. I'm amazed how simple they were to follow and create. This recipe is from one of his books GORDON RAMSEY'S WORLD KITCHEN. You have got to try this..yummy and creamy dish.

In French, this dish is called, POULET A LA NORMANDE...bon appetite!

1 kg. chicken
3 tbsp olive oil
2 thin rash bacon, chopped
300 ml cider
100 ml calvados or brandy
250 ml double cream
2-3 apples
30 g butter
1-2 tsp caster sugar
30 g walnuts, toasted and lightly crushed
salt and pepper
handful of flat-leaf parsley, leaves chopped

1. Preheat oven to 180 degrees C. Season the chicken with salt and pepper. Heat a thin layer of olive oil in a wide flameproof casserole until hot. Brown the chicken in batches for 2-3 minutes on each side until evenly colored, removing the pieces to a plate when they are ready
2. Add the bacon to the casserole and fry until lightly golden brown. Pour in the cider and Calvados, bring to a boil and let bubble until reduces by 1/3. stir in the cream and thyme leaves.

3. Return the chicken to the casserole, put the lid and place in the oven. Braise for 30-45 minutes until the chicken is tender and just cooked through; remove the breast pieces after 20-25 minutes to avoid overcooking and return them for the last 5 minutes to warm through.

4. Before service, peel, core and thickly slice the apples into rings. Melt the butter in a large frying pan. Sprinkle the apple slices with sugar and fry them in the butter for about 4-5 minutes on each side until golden brown.

5. then the chicken is ready, remove the pieces to a warm plate. If you find the sauce too thin, boil it until reduced and thickened to the desired consistency. Season to taste with salt, pepper and a little lemon juice.

6. Return the chicken to the sauce and garnish with the caramelized apples. Sprinkle the walnuts and chopped parsley on top before serving.

1 comment:

jomarc pizarras said...

i'll try to cook every recipe you're posting in your blog chef dona. i'm so proud and blessed to have known you.