CHICKEN TANTE CÉLESTINE

Chicken Tante Célestine

This recipe is from the M&S Restaurant Dishes of the World book (1984).

This wonderfully simple but delicious recipe is from M. Jean Delaunay, demonstration chef for Marnier-Lapostolle of Paris.

Serves 6

Ingredients:
1 chicken, weighing about 1.5kgs (or breast, or thighs – – to taste)
Flour seasoned with salt & pepper
40g butter
3 tbsps Grand Marnier
3 tbsps chicken stock
250ml double cream
25g toasted, flaked almonds

Apple Garnish:
4 medium cooking apples
40g butter, melted

Method:
If using a whole chicken, divide it into 6 portions.  Coat in seasoned flour and shake off excess.

Heat the butter in a heavy frying pan and fry the chicken over medium heat until golden-brown, turning to brown evenly.  Sprinkle with 2 tbsps Grand Marnier and the stock, then cover tightly and simmer for 30 minutes or until tender.  Remove chicken to a serving dish and keep warm.

Add remaining Grand Marnier and the cream to the pan, scraping up the brown bits from the bottom.  Stir gently until heated through, taste for seasoning and spoon over the chicken.  Serve garnished with apples and sprinkle with almonds.

Apple Garnish:
Peel and core apples and cut into bite-size cubes.  Place in a shallow baking dish in one layer.  Pour over the butter, tossing the apples lightly to coat.  Bake in a preheated moderate oven (180ºC) for 15 minutes, or until the apples are soft.  Do not stir, to avoid breaking the apples.  Use apple garnish hot.

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