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Heather Roscelli
Chicken with cream, calvados and mushrooms
A tasty French recipe. The main course contains the following ingredients: poultry, chestnut mushrooms (a 250 g tray), soft-sour apple, chicken drumsticks (a ca. 50 g), (free-range) chicken breast (approx. 100 g), salt and freshly ground pepper, butter, thyme, bay leaf, (dry) cider, calvados, chicken stock and crème fraîche (125 ml).
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Ingredients
Directions
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Mushrooms with kitchen paper and cut into slices.
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Peel the apple, remove the cores and cut them into cubes.
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sprinkle chicken drumsticks and chicken breasts with salt and pepper.
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Heat butter in a large frying pan.
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chicken drumsticks in about 7 minutes around brown baking.
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Add chicken breasts and lightly brown on both sides.
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Mushrooms and apple gently fry for approx.
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2 minutes.
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Add: thyme, bay leaf, cider, calvados, bouillon tablet and 1/2 dl water.
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Bake stir up well.
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Place the lid diagonally on the pan and gently cook chicken in approx.
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8 minutes.
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Remove thyme and laurel.
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Stir in the creme fraîche and co-heat.
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Season with pepper.
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Serve immediately.
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Nutrition
410Calories
Sodium18% DV420mg
Fat43% DV28g
Protein70% DV35g
Carbs2% DV5g
Fiber16% DV4g
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