Whiskey Chicken Normandy

I wish I could call this Calvados Chicken Normandy but I can’t.  I didn’t have any Calvados but I did have a nice bottle of Crown Royal that a customer gave to Marc a couple of years ago.  What can I say? We don’t drink very much.

I wanted to make a cider reduction for this chicken and I thought that the whiskey would give it a nice mellow depth.  I was not disappointed at all, and the Hot Pepper Jelly was a brilliant touch if I do say so myself.

The flavors in this are sweet and tangy with leaving just the hint of a burn in your mouth.  Very complex and it goes perfectly with the chicken.  Add a nice artisan sour dough, a good salad with bleu cheese, and a perfect bittersweet chocolate truffle for dessert and you will think you have been transported to the French countryside.  Try a fruity  wine with this, something even a little sparkly..like a 2006 Henry Estate – Muller-Thurgau.

Whiskey Chicken Normandy

• 6 chicken breasts, seasoned with salt and pepper
• 2 Empire Apples or other sweet cooking apple, chopped and cored but not peeled
• 1 red onion, peeled and chopped
• 1 cup organic, unfiltered apple cider
• 3 tablespoons red pepper jelly
• 3 tablespoons unsalted butter
• 1 tablespoon vinegar
• 1/4 cup whiskey or Calvados
• Olive oil

1. Grill the chicken breast in the grill pan for about five minutes on each side, or until you have good grill marks.  Place in a casserole dish that has been wiped with olive oil.
2. Bake at 375 for 20 minutes, until chicken registers 180 on a meat thermometer.
3. Meanwhile saute the onions and apples in a little olive oil until they begin to get tender.  Add cider, jelly, vinegar, and whiskey and allow to reduce, simmering about 10 minutes.  Stir in butter.  Taste and adjust seasonings.
4. Plate the chicken, add a few tablespoons of the pan drippings to the apple reduction and then spoon apples and sauce over the chicken breasts.
5. Serves 6

image: (c)2009 marye audet