Tipperary county was once known for its abundance of apple orchards. Canny Tipperary farmers always kept a few apple trees in order to supply the family with fruit and provide the necessary ingredients for a little apple liqueur.
- 3 cooking apples, peeled and cored
- 1 tablespoon lemon juice 2 tablespoons olive oil
- 1 medium chicken, jointed into 6 pieces or 6 chicken legs
- 1 medium onion, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 tablespoon plain flour
- 80 ml/3 fl oz Calvados
- 2 cups chicken stock
- 30 g/1 oz butter
- 125 ml/4 fl oz crème fraîche
Finely chop 1 apple into small dice, and the other 2 into wedges. Toss in the lemon juice. Heat the oil in a pan and add the chicken pieces. Cook until golden brown, adding a little more oil if necessary, then remove from the pan and keep warm. Add the onion, celery and diced apple and cook for 5 minutes or until wilting but not browned. Remove the pan from the heat and sprinkle in the flour, stirring to combine. Add the Calvados and return to the heat. Gradually stir in the chicken stock. Add the chicken to the pan and simmer for 30 minutes or so, until the chicken is well cooked. In another pan heat the butter and add the apple wedges. Cook until browned and tender.
Remove the chicken from the pan and add the crème fraîche to the liquid. Bring to the boil and cook for 5 minutes or so until the sauce is thickened. Season and spoon over the chicken. Garnish with apple wedges.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers