Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples

Name: Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters calvados or applejack brandy; 3 Tbsps butter, divided; 113 grams Camembert cheese, cut into small pieces; 710 milliliters chicken stock; 3 Tbsps chopped chives; 59 milliliters dry white wine; 3 endive; 118 milliliters all-purpose flour; 2 Tbsps chopped fresh tarragon leaves; 118 milliliters heavy cream; 4 Tbsps extra-virgin olive oil, divided; 2 Golden Delicious apples; 355 milliliters rice; 4 servings Salt and freshly ground pepper; 2 larges shallots, thinly sliced; 4 boneless, skinless chicken breast; 1 teaspoon sugar; 6 larges white mushrooms, thinly sliced; 2 Tbsps white wine vinegar

Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples might be just the main course you are searching for. One portion of this dish contains about 24g of protein, 44g of fat, and a total of 946 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have wine vinegar, olive oil, camembert cheese, and a few other ingredients on hand, you can make it. To use up the brandy you could follow this main course with the Cognac Butterscotch Pudding as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a medium sauce pot over medium heat melt 1 tablespoon butter.

Ingredients you will need

Butter

Sauce

Equipment you will use

Pot

Add rice and toss to coat, toast 2 to 3 minutes until fragrant.

Ingredients you will need

Toast

Rice

Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.

Ingredients you will need

Camembert

Stock

While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Whole Chicken

All Purpose Flour

Shake

Rice

Equipment you will use

Frying Pan

Remove chicken and reduce heat a little and melt in remaining 2 tablespoons butter.

Ingredients you will need

Whole Chicken

Butter

Saute the shallots 3 minutes until soft but not browned.

Ingredients you will need

Shallot

Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Brandy

Equipment you will use

Frying Pan

Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes.

Ingredients you will need

Tarragon

Whole Chicken

Cream

Wine

Equipment you will use

Frying Pan

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples.

Ingredients you will need

Extra Virgin Olive Oil

Apple