Chicken with Cream, Calvados & Mushroom

Main course – serves 4 – preparation: 30 minutes

Per person: 410 kcal, 35 g proteins, 28 g fat, 5 g carbs 

Ingrediënts

• 150 g of chestnut mushrooms
• 1 apple
• 4 chicken drumsticks
• 400 g of chicken filet
• salt & freshly grind pepper
• 50 g butter
• 1 sprig of fresh thyme
• 1 bay leaf
• 1 dl (dry) cider
• 2 tablespoon calvados
• 1/2 chicken stock cube
• 125 ml crème fraîche

Wipe the chestnut mushrooms clean and cut into thin slices.

Peel the apple, take out the core and cut up in small cubes

Sprinkle salt and freshly grind pepper over the chicken drumsticks and filets

Heat up the butter in a large frying or caserole pan

Fry the drumsticks all around till they brown, in about 7 minutes

Add the filets and fry those till they brown on both sides

Add the apple and chestnut mushrooms and fry softly for about 2 minutes

Add the sprig of thyme, bay leaf, cider, calvados, ½ stock cube and ½ dl of water

Put the lid half on the pan and have the mix simmer for about 8 minutes until it’s all done

Take out the thyme and bay leaf

Stir in the crème fraîche and warm it up

Add freshly ground pepper to taste

Serve right away. Nice with potato croquettes or dauphinoise and string beans.

EET SMAKELIJK!

A tip regarding the cider (which due to it’s carbonic acid won’t keep that long in the fridge): it usually comes in larger quantities than you need in one dish. If you are not a fan of drinking it, as I am, you can freeze it in an icecubes-tray for future use in cooking. One icecube = 1 tablespoon.