Chicken with Cream Apples and Calvados
Transform your weeknight dinner into a French-inspired masterpiece with this indulgent Chicken with Cream, Apples, and Calvados recipe. Juicy, golden-browned chicken thighs are paired with tender slices of Granny Smith apples and bathed in a luxurious cream sauce infused with Calvados, a fragrant apple brandy that adds a touch of elegance. The dish is brought to life with the delicate sweetness of sautéed shallots, a splash of chicken stock, and a hint of fresh thyme. Perfect for entertaining or treating yourself, this one-pan recipe is as comforting as it is impressive, making it the ideal companion to fluffy mashed potatoes or a warm slice of crusty bread. Ready in just under an hour, this French classic will introduce your palate to a soulful harmony of creaminess and subtle fruitiness.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 pieces Apples (preferably Granny Smith), peeled, cored, and sliced
- 2 pieces Shallots, finely chopped
- 0.25 cup Calvados (apple brandy)
- 0.5 cup Chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves, chopped
- 1 teaspoon Lemon juice
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat.
Place the chicken thighs, skin-side down, in the skillet and cook for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the remaining 1 tablespoon of butter. Add the sliced apples and cook for 3-4 minutes, until they start to soften. Remove and set aside.
Add the chopped shallots to the skillet and cook for 2-3 minutes until softened and fragrant.
Carefully pour in the Calvados and allow it to simmer for 1-2 minutes to reduce slightly, ensuring you scrape the bottom of the skillet to deglaze.
Add the chicken stock and return the chicken thighs to the skillet, skin-side up. Lower the heat, cover, and simmer for 15 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).
Stir in the heavy cream, thyme, and lemon juice, and let the sauce simmer for 2-3 minutes to thicken slightly.
Return the apples to the skillet and cook for an additional 2-3 minutes to heat through.
Serve the chicken warm, topped with the creamy apple Calvados sauce. Pair with mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 9.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
