2 1/2 ounces clarified butter
2 ounces shallots, minced
12 ounces calvados
2 teaspoons fresh thyme, chopped
3 ounces cashews
1 tablespoon honey
1 pound unsalted butter
salt and pepper, to taste
2 3 1/2-pound chickens (1.6kg each)
flour for dredging, as needed
12 ounces mirepoix
1 garlic bulb, cut in half
1 pint apple cider
1 tablespoon cider vinegar
3 pints chicken stock
2 bay leaves
1 sprig fresh thyme
blond roux, as needed
Servings: 8
1. To make the cashew butter, lightly sauté the shallots in 1 tablespoon (15 milliliters) of the clarified butter. Add 4 ounces (120 milliliters) of the Calvados and the chopped thyme and reduce au sec. Remove from the heat and cool.
2. Place the cashews in a food processor and process to a medium-fine consistency. Add the cooled shallots, honey and unsalted butter. Season with salt and pepper and process well.
3. Season the chicken with salt and pepper and dredge in flour.
4. Brown the chicken evenly in the remaining clarified butter.
5. Remove the chicken. Add the mirepoix and garlic to the pan; sauté for 1 minute.
6. Add the remaining Calvados, cider and vinegar; reduce by half.
7. Return the chicken to the pan and add the chicken stock and herbs. Cover and braise until done, approximately 15 minutes. Remove the chicken from the pan. (The breasts and wings will cook more quickly and must be removed before the thigh and leg pieces.)
8. Reduce the stock by one half. Use the roux to thicken to a light consistency.
9. Strain the sauce, monté au beurre with the cashew butter and season to taste with salt and pepper. Ladle the sauce over the chicken and serve at once.
2 ounces shallots, minced
12 ounces calvados
2 teaspoons fresh thyme, chopped
3 ounces cashews
1 tablespoon honey
1 pound unsalted butter
salt and pepper, to taste
2 3 1/2-pound chickens (1.6kg each)
flour for dredging, as needed
12 ounces mirepoix
1 garlic bulb, cut in half
1 pint apple cider
1 tablespoon cider vinegar
3 pints chicken stock
2 bay leaves
1 sprig fresh thyme
blond roux, as needed
Servings: 8
1. To make the cashew butter, lightly sauté the shallots in 1 tablespoon (15 milliliters) of the clarified butter. Add 4 ounces (120 milliliters) of the Calvados and the chopped thyme and reduce au sec. Remove from the heat and cool.
2. Place the cashews in a food processor and process to a medium-fine consistency. Add the cooled shallots, honey and unsalted butter. Season with salt and pepper and process well.
3. Season the chicken with salt and pepper and dredge in flour.
4. Brown the chicken evenly in the remaining clarified butter.
5. Remove the chicken. Add the mirepoix and garlic to the pan; sauté for 1 minute.
6. Add the remaining Calvados, cider and vinegar; reduce by half.
7. Return the chicken to the pan and add the chicken stock and herbs. Cover and braise until done, approximately 15 minutes. Remove the chicken from the pan. (The breasts and wings will cook more quickly and must be removed before the thigh and leg pieces.)
8. Reduce the stock by one half. Use the roux to thicken to a light consistency.
9. Strain the sauce, monté au beurre with the cashew butter and season to taste with salt and pepper. Ladle the sauce over the chicken and serve at once.
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