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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat.

Step 3

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.

Step 4

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.

Step 5

Add the chopped shallots to the skillet and cook for 2-3 minutes until softened and fragrant.

Step 6

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.

Step 7

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).

Step 8

Stir in the heavy cream, thyme, and lemon juice, and let the sauce simmer for 2-3 minutes to thicken slightly.

Step 9

Return the apples to the skillet and cook for an additional 2-3 minutes to heat through.

Step 10

Serve the chicken warm, topped with the creamy apple Calvados sauce. Pair with mashed potatoes or crusty bread for a complete meal.

Nutrition Facts

Serving size	(1372.2g)

Amount per serving	% Daily Value*
Calories	2372.7

Total Fat 173.2g	0%
Saturated Fat 66.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 678.6mg	0%
Sodium 2968.4mg	0%
Total Carbohydrate 53.8g	0%
Dietary Fiber 6.2g	0%
Total Sugars 35.4g
Protein 117.2g	0%

Vitamin D 0IU	0%
Calcium 129.5mg	0%
Iron 7.5mg	0%
Potassium 1652.0mg	0%

*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.

Source of Calories

Fat: 69.5%

Protein: 20.9%

Carbs: 9.6%