Braised Chicken with Apples and Calvados

**(Note:  Not  My Reciipe...just an example recipe from 
My Recipe website)

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Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.

By Matthew Accarrino

Recipe by Food & Wine October 2012

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Credit: Con Poulos

Recipe Summary

Active:

45 mins

Total:

1 hr 15 mins

Yield:

4

Ingredients

Ingredient Checklist

• ¼ cup extra-virgin olive oil
• ½ pound shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
• Salt
• Freshly ground pepper
• 1 chicken, cut into 8 pieces
• 2 Granny Smith apples, peeled and coarsely chopped
• 2 (large) shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• ¼ cup Calvados
• 2 cups chicken stock
• ½ cup apple cider
• ½ teaspoon caraway seeds
• 1 pinch crushed red pepper
• 2 tablespoons unsalted butter, cold, cut into 2 pieces
• 2 tablespoons chives, minced

Directions

Instructions Checklist

• Step 1

  Preheat the oven to 350°. In a large, deep ovenproof skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and tender, about 5 minutes. Transfer the mushrooms to a large bowl.

• Step 2

  Heat the remaining 2 tablespoons of olive oil in the skillet. Season the chicken pieces with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until browned, about 4 minutes. Turn the chicken and brown the other side, about 3 minutes. Add the chicken to the mushrooms and pour off all but 2 tablespoons of fat from the skillet.

• Step 3

  Add the chopped apples to the skillet and cook over moderately high heat until browned, about 2 minutes. Add the shallots and garlic and cook over low heat, stirring a few times, until softened, about 3 minutes. Stir in the flour. Add the Calvados and cook for 1 minute. Stir in the chicken stock, cider, caraway seeds and crushed red pepper and bring to a simmer.

• Step 4

  Return the chicken pieces to the skillet, skin side up, along with any accumulated juices. Braise the chicken in the oven for about 20 minutes, until the breast meat is just cooked. Transfer the breast pieces to a large ovenproof platter. Continue braising the remaining chicken until cooked through, about 10 minutes longer. Add to the platter and keep warm.

• Step 5

  Boil the pan juices and apples over moderately high heat until slightly thickened, about 6 minutes. Add the mushrooms. Remove the skillet from the heat and swirl in the butter, 1 piece at a time. Season the sauce with salt and pepper and add half of the chives. Spoon the sauce over and around the chicken. Garnish with the remaining chives and serve.

• ***NOTE: From MYRECIPE   WEBSITE// I copied this recipe to file in my blog to use as an example of a delicious 
  chicken recipe using Apples and especially using Calvados (a decadent 
  Apple Brandy) prefect for many chicken or pork recipes ****** 

 Here is my recipe I wrote for the Jovial Foods GF Pasta Contest 

#jovialGFpastacontest, and @jovialfoods, this is my entree:

My Recipe : "Vegan Vietnamese Lo Mien Dinner 

Ingredients:

(For the pasta):

8-ounce box *Jovial Gluten Free Pasta Cassava Spaghetti, grain free,

(For the vegetables):

4 tablespoons *Jovial 100% Organic Extra-Virgin Olive Oil, divided,

4 large serrano peppers, seeded and finely chopped,

1 jar (4.3-oz. size) petits poivrons peppers, (optional),

2 large shallots, thinly sliced,

1 1/4-inch piece ginger root, peeled and minced,

2 cloves garlic, minced,

1 cup fresh snow peas, sliced in half or whole,

1/2 cup red cabbage, julienne cut,

1/2 cup baby bok choy, julienne cut,

1/2 cup *Jovial %100 Organic Chickpeas, drained,(from a 13-oz. jar),

1 cup *Jovial Organic Italian Diced Tomatoes, drained (from a 18.3-oz. jar),

(For the Lo Mien Sauce):

2 tablespoons unsalted butter, melted,

2 tablespoons soy sauce,

2 teaspoons Mirin sake,

1 1/2 teaspoons oyster sauce,

1 teaspoon fugi ginger syrup or honey,

1/3 cup drain tomato juice, that was drained from the jar of Italian Diced Tomatoes,

(Garnishes)-:

red cabbage leaves,

baby bok choy leaves,

endive leaves,

Directions:

1.)   Bring a large pot of water to a full boil. Add the pasta spaghetti, grain free, to the rapidly boiling water along with 1 teaspoon salt, cook according to package directions, till pasta is al dente, about 10 to 12 minutes, stirring occasionally as needed. Drain and toss pasta in 2 tablespoons of olive oil till coated; set aside.

2.)  Prepare vegetables. Heat 1 tablespoon olive oil into a wok skillet or large skillet with high sides, over medium heat. Add serrano peppers, petits poivron peppers,(optional), shallots, ginger root and garlic, cook 2 minutes, or just until slightly tender, stirring constantly. Add remaining 1 tablespoon olive oil. 1 cup snow peas, 1/2 cup red cabbage, 1/2 cup drained chickpeas and 1 cup drained diced tomatoes cook an additional 2 minutes, or until vegetables are tender, stirring occasionally as needed. In a small bowl, whisk sauce ingredients together, butter, soy sauce, mirin, oyster sauce, ginger syrup or honey and drained tomato juice from jar, stirring until combined. Add cooked pasta and sauce in with cooked vegetables and toss gentle together until combined. Remove from heat, add to serving platter, or individual serving plates and garnish platter or plates each with red cabbage leaves, baby bok choy leaves and endive leaves. Serve and enjoy.