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🍽️ Oven Roasted Chicken with Apples in Calvados Sauce

502 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,4 kg, ready for the kitchen)
• salt
• pepper (from the mill)
• 2 apples (e.g. Boskop)
• 1 tbsp lemon juice
• 1 shallot
• 2 tbsp vegetable oil
• 250 ml poultry stock
• 50 ml Calvados
• 80 ml whipping cream
• 1 tsp black peppercorns

Instructions

1. 1. Rinse the chicken under cold running water.
2. 2. Pat the chicken completely dry with kitchen paper or a clean cloth.
3. 3. Cut the chicken into eight equal pieces.
4. 4. Season all chicken pieces generously with salt and black pepper.
5. 5. Wash the apples thoroughly.
6. 6. Cut the apples into four large wedges.
7. 7. Remove the hard core from the apple wedges.
8. 8. Place the apple wedges immediately into a bowl with lemon juice to prevent them from browning.
9. 9. Peel the shallot and remove the outer skin.
10. 10. Finely chop the shallot.
11. 11. Turn on the oven and set it to 180 degrees Celsius with top and bottom heat.
12. 12. Heat some oil in a large, ovenproof casserole dish or pot.
13. 13. Fry the chicken pieces in batches in the hot oil until golden brown on all sides.
14. 14. Remove the browned chicken pieces from the casserole and place them on a plate for now.
15. 15. Add the finely chopped shallot to the cooking fat in the casserole.
16. 16. Add the apple wedges and sauté them briefly.
17. 17. Place the chicken pieces back into the casserole with the apples.
18. 18. Deglaze the mixture with meat stock and Calvados (apple brandy).
19. 19. Season the sauce again with salt and pepper.
20. 20. Place the casserole in the preheated oven.
21. 21. Cook the chicken and apples in the oven for about 30 minutes.
22. 22. Remove the casserole from the oven.
23. 23. Carefully lift the chicken and apples out of the sauce and keep them warm.
24. 24. Pour the sauce through a fine sieve to remove any solids.
25. 25. Stir cream and the peppercorns into the strained sauce.
26. 26. Bring the sauce to a boil again in a saucepan.
27. 27. Let the sauce simmer slightly until it becomes somewhat thicker.
28. 28. Finally, adjust the sauce to taste with salt and pepper.
29. 29. Arrange the chicken and apple wedges on warm plates.
30. 30. Pour the hot Calvados sauce over the meat and apples.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 502
• Protein: 63 g · Fett/Fat: 16 g · Carbs: 16 g