Flambé is an impressive cooking method that involves setting liquor alight in order to enhance the rich flavours without all the alcohol. This is a sweet, decadent main course packed full of French flavour. It would go well served with crushed new potatoes and green beans.
- 2 boneless chicken breast fillets, skin on
- 2 small Cox apples, diced
- 2 shallots, finely chopped
- 4tbsp Calvados
- 40g butter
- 100ml chicken stock
- 100ml crème fraiche
- salt and black pepper
- 1 tsp lemon juice
- parsley, to serve
- lightly toasted pine nuts, to serve
Put half the butter into a frying pan and heat until foaming. Add the apples and cook until golden brown (approx 8 minutes). Remove and set aside.
Add the rest of the butter and the shallots to the pan and fry for 2 – 3 mins. Push the shallots to the side of the pan.
Place the chicken fillets skin down and leave for 3-4 minutes until browned. Turn and cook on the other side for the same.
Pour one third of the Calvados into a small pan and heat, then remove from the heat and set alight. Pour over the chicken, stirring all the while. Repeat in two further batches with the remaining Calvados.
Add the stock and season well with salt and black pepper, reducing the heat to a simmer. Cover and cook for a further 15 minutes.
Remove the chicken and set aside to rest. Bring the mixture back to the boil to reduce, then add the apples and crème fraiche.
Slice the chicken into diagonal strips and serve with the sauce poured over. Add a splash of lemon juice and a sprinkle of parsley and pine nuts to serve.