Chicken on Calvados – carrots – leeks – vegetables

Ingredients for 4 servings:

• 4 chicken breast fillets
• 4 large carrots, cut into sticks
• 1 stalk(s) leek, in rings
• 2 apples, cut into small pieces
• 1 can of tomato paste
• 1 cup of cream
• 1 tbsp crème fraîche
• Salt and pepper, to taste
• ½ cup water
• 1 shot of Calvados
• Fat, for frying
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

sophisticated when guests come

Season the chicken breast with salt and pepper and fry until crispy, then remove from the pan. Sauté the carrots, leeks, and apples in the pan and season with salt and pepper. Add the tomato paste and fry briefly. Then top up with cream, crème fraîche, and water. Place the chicken breasts on top of the vegetables and simmer, covered, for about 30 minutes. Finally, season the vegetables again to taste, thicken with Mondamin if desired, and add the Calvados. The Calvados is a must; it’s what makes this dish so unique! This dish goes best with boiled potatoes.