AllenOK
Executive Chef
In reading this recipe, it looks like the chicken is cooked whole, in a roasting pan. I don't think I have a pan big enough to cover the chicken with a lid while it's whole, and still be able to flambe. If I ever try this, I'll probably cut the chicken up, so I can use one of my big cast iron skillets.
Calvados Flamed Chicken
Yields:
3 egg yolks
7 T Butter, in all
1 lemon
¼ c French Calvados apple brandy
1 c cream, in all
½# mushrooms
1 whole large chicken
Skin the chicken and then rub it inside and out with the lemon. Choose a pot (ovenproof) just large enough for the chicken to fit in snuggly with not more than an inch or two of space all around. The pot should have a tight fitting lid. Place the pot over medium frying heat. Melt 4 T butter in pot. Then brown chicken on all sides.
Turn the heat full on under the chicken, but pull the pan half-way off the burner so that the side opposite the handle is in the center of the burner. Tilt the skillet so that the juices run to the handle side. Pour in the Calvados, and carefully tilt the pan so the juices run to the side opposite the handle while at the same time sliding the skillet so it’s centered over the burner. The brandy should ignite. If it doesn’t, carefully shake the pan a bit so that a little of the liquid comes up to the rim or splashes over. It will ignite, so be ready for it! Be careful of the flames. Shake the pot to encourage the flames. As soon as the flames die down, clamp on the lid and turn down to simmer. Let the chicken absorb the brandy for 10 minutes.
Meanwhile, cut the mushrooms lengthwise and sauté in 3 T of butter until just soft.
Preheat oven to 350°F. After chicken has simmered for 10 minutes, add mushrooms. Turn up heat for a few seconds, then re-cover and turn off heat. Set pot in oven and cook until chicken is tender, about 50 minutes. If there is any doubt about the tightness of the lid, seal the pot with a paste of flour and water.
Meanwhile, prepare the apple rings which traditionally accompanies this dish.
About 10 minutes before serving, prepare the following cream sauce. With a wire whisk, beat ¾ c of the cream into the egg yolks. When the chicken is done, remove the chicken to a platter and surround with apple rings. Lift out mushrooms with a slotted spoon and sprinkle around chicken. Set in the oven to keep warm. Add a little of the pot juices to the egg cream mixture and then turn back into the pot, blend and turn on gentle heat, still beating, until sauce warms up and thickens to the consistency of heavy cream. If it gets too thick, add more cream. Taste, adjust seasoning if necessary, then pour over the chicken and serve at once.
Serve with rice and apple rings.
Calvados Flamed Chicken
Yields:
3 egg yolks
7 T Butter, in all
1 lemon
¼ c French Calvados apple brandy
1 c cream, in all
½# mushrooms
1 whole large chicken
Skin the chicken and then rub it inside and out with the lemon. Choose a pot (ovenproof) just large enough for the chicken to fit in snuggly with not more than an inch or two of space all around. The pot should have a tight fitting lid. Place the pot over medium frying heat. Melt 4 T butter in pot. Then brown chicken on all sides.
Turn the heat full on under the chicken, but pull the pan half-way off the burner so that the side opposite the handle is in the center of the burner. Tilt the skillet so that the juices run to the handle side. Pour in the Calvados, and carefully tilt the pan so the juices run to the side opposite the handle while at the same time sliding the skillet so it’s centered over the burner. The brandy should ignite. If it doesn’t, carefully shake the pan a bit so that a little of the liquid comes up to the rim or splashes over. It will ignite, so be ready for it! Be careful of the flames. Shake the pot to encourage the flames. As soon as the flames die down, clamp on the lid and turn down to simmer. Let the chicken absorb the brandy for 10 minutes.
Meanwhile, cut the mushrooms lengthwise and sauté in 3 T of butter until just soft.
Preheat oven to 350°F. After chicken has simmered for 10 minutes, add mushrooms. Turn up heat for a few seconds, then re-cover and turn off heat. Set pot in oven and cook until chicken is tender, about 50 minutes. If there is any doubt about the tightness of the lid, seal the pot with a paste of flour and water.
Meanwhile, prepare the apple rings which traditionally accompanies this dish.
About 10 minutes before serving, prepare the following cream sauce. With a wire whisk, beat ¾ c of the cream into the egg yolks. When the chicken is done, remove the chicken to a platter and surround with apple rings. Lift out mushrooms with a slotted spoon and sprinkle around chicken. Set in the oven to keep warm. Add a little of the pot juices to the egg cream mixture and then turn back into the pot, blend and turn on gentle heat, still beating, until sauce warms up and thickens to the consistency of heavy cream. If it gets too thick, add more cream. Taste, adjust seasoning if necessary, then pour over the chicken and serve at once.
Serve with rice and apple rings.