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1 free-range chicken
50 g butter
250 g fresh cream of Normandy
6 cl Calvados
salt and pepper
Heat the butter in a pot and brown the chicken with salt and pepper. Cover and cook over low heat for 40 minutes.
Add warm Calvados and make a flambé. Deglaze the cooking juice.
Add fresh cream and simmer low heat. Adjust the seasoning. Cut the chicken into pieces and cover with the sauce.
Serve with a potato gratin.
We currently distribute cidre, poiré, and Calvados to fine restaurants, bars, clubs, wedding venues and specialty retailers in the state of Washington through Beauchamp Imports, Inc. To request a tasting for your licensed establishment, please email us at email@example.com. We look forward to sharing our portfolio of fine products with you!