David's Recipe for Chicken Breasts in Apple Juice

Descended from a group of Medieval recipes from North-West France. I substituted apple juice for cider because I can't get cider which I'm sure is kosher at the moment.

Main Course, French

  • About 6 lbs skinless and boneless chicken breasts, cut into serving sized pieces (3 packages, where I live)
  • 1/2 cup rendered poultry fat, or olive oil
  • 3 onions, cut into C-shaped slices
  • 1 stalk celery, sliced on a diagonal
  • 3 peppercorns
  • 2 cloves
  • 1/2 coffee spoon cardamom (without the outer pods)
  • 1 cup apple juice concentrate
  • 3/4 cup brandy
  • 1-1/2 cups boiling water
  • 1 bay leaf
  • 1 bouquet garni
  • Pinch of salt
  1. Coarsely grind the pepper, cloves, and cardamom together.
  2. Brown the chicken breasts over a medium-high flame. Remove and reserve.
  3. Brown the onions and celery over a medium-high flame only until golden.
  4. Add back the chicken breasts.
  5. Reduce the flame to low.
  6. Mix in the apple juice concentrate.
  7. Sprinkle the ground spices on the mixture.
  8. Raise the flame back to high.
  9. Throw in the brandy. Ignite it.
  10. When the flames die down, add the water, bay leaf, bouquet garni, and salt.
  11. Simmer for 20 minutes.
  12. For lack of authenticity with a vengeance, serve with basmati rice.




 
  
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