Chicken With Calvados (crock Pot)

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 large broiler-fryer chicken (or 4 breast halves and 4 thighs)
• 2 tablespoons butter
• salt
• pepper
• 1/4 cup calvados (apple brandy)
• 1 tablespoon chicken base
• 2 tablespoons parsley, chopped
• 2 teaspoons fresh herbs, chopped or 1/2 teaspoon dried herbs
• 1/2 cup dry wine
• 1 tablespoon arrowroot
• 2 tablespoons water
• 1/4 cup heavy cream

Recipe

• 1 wash chicken. cut into serving pieces. pat dry with paper towels.
• 2 heat large frying pan over medium heat, add butter, and sauté chicken until nicely browned. season with salt and pepper. pour calvados over chicken. carefully ignite using either a long wooden match or long-barreled butane lighter. spoon pan juices over chicken while flaming. remove chicken and pan juices to crockery pot.
• 3 in medium bowl combine chicken stock base, parsley, herbs and wine. pour over chicken. cover. cook on low (200°f) 6 to 8 hours. remove chicken to heated platter.
• 4 turn heat to high (300°f). blend arrowroot with water. stir into pan juices. cook on high until mixture thicken and boils. stir in cream. heat to serving temperature.