Calvados flamed chicken recipe - recipes from France

Ingredients

3 eggs

Butter

1 lemon

1/4 cup French Calvados apple brandy

1/2 pint cream

1/2 pound mushrooms

1 whole large chicken

Recipe

Skin the chicken and then rub it inside and out with the lemon.
Use an ovenproof pot large enough for the chicken to fit in with not more than an inch or two of space all around. The pot should have a tight fitting lid. Place the pot over medium frying heat. Melt 4 tablespoons butter in pot. Then brown chicken on all sides.
Heat the Calvados in a separate saucepan until it is just hot to the touch (if it gets anywhere near boiling the alcohol evaporates).
Turn the heat on full under the chicken.
Pour in the Calvados and light with a match. Agitate a little to encourage the flames. As soon as the flames die down, clamp on the lid and turn down to simmer. Allow the chicken to absorb the brandy for 10 minutes.
Cut the mushrooms lengthwise and saute in 3 tablespoons of butter until just soft.
Preheat oven to 350 degrees F.
After chicken has simmered for 10 minutes, add the mushrooms. Turn up heat for a few seconds, then re-cover and turn off heat.
Set pot in oven and cook until chicken is tender, about 50 minutes.

Cream sauce recipe

About 10 minutes before serving, prepare the following cream sauce:

Separate the eggs and throw away the whites.
With a hand whisk beat 3/4 cup cream into the egg yolks.
When the chicken is done, turn the oven down to 150 degrees F.
Lift chicken onto platter and surround with apple rings.
Lift out mushrooms with a slotted spoon and sprinkle around chicken - set in the oven to keep warm.
Add a little of the pot juices to the egg-cream mixture and then turn back into the pot, blend and turn on gentle heat, still beating, until the sauce warms up and thickens to the consistency of heavy cream. If it gets too thick, add more cream.
Taste, adjust seasoning if necessary, then pour over the chicken and serve at once.

France This Way