We were having people over and wanted to make a hearty nommy dish, given the cold Spring it is. We threw some butter in a pan and seared seasoned chicken breast until browned, but not cooked inside. We placed them in to a casserole dish.
Then in the butter left of the pan we glazed and softened shallots (use as much as you want, we used 450grams), but we were feeding 10 people.
Add shallots on top of chicken in casserole dish.
Then in a pan heat 6 tablespoons of calvados, set alight and pour over chicken and shallots.
Pour 2 litres of chicken stock and 500mL of cider into the casserole dish and heat in oven for 40 minutes at 180 degrees Celsius.
In a separate dish cut 8 cooking apples in to edible chunks and leave them in water until needed. With a small amount of oil in the pan heat the apple chunks and toss them in oil. Then remove the casserole dish and add the apples stirring them in. Return to the oven until the apples have softened.
Serve with bread and a green salad. Nom