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Ingredients
- 1 x Chicken, quartered Salt & Pepper, to taste
- 2 Tbsp. Butter
- 3 x Leeks, w/ 1" green, sliced
- 2 x Granny Smith apples, peeled
- 1 c. Apple juice
- 1/2 c. Vinegar
- 3 c. Chicken stock
- 3 Tbsp. Calvados
- 1/2 c. Heavy cream
Directions
- Season the chicken with salt and pepper. Heat the butter over medium heat in a saute/fry pan just large sufficient to hold the chicken. Add in the chicken, skin side down, and cook for about eight min over medium heat. If the butter in the pan starts to brown, lower the heat slightly. Turn the chicken and light saute/fry in the same way for five min more.
- Remove the chicken from the pan and place it in a bowl. If the butter in the saute/fry pan has burned, pour it out and replace it with two Tbsp. fresh butter. Add in the leeks and cook them for 10 min over medium heat.
- Stir the leeks every couple of min. They should be soft but not brown.
- Put the chicken back in the pan with the leeks. Add in the apples, apple juice, vinegar and broth. Bring the liquids to a slow simmer and with a ladle skim off any fat or possibly froth which floats to the top. Cover the pot and simmer the chicken very gently for 10 to 15 min, till it is completely cooked.
- Remove the chicken and let it cold. Remove and throw away the skin and pull the meat away from the bones. Cut the meat into half inch chunks.
- Use a ladle to skim off any fat which has formed on the surface of the liquid in a saute/fry pan. Add in the Calvados and the heavy cream. Bring to a simmer and season to taste with salt and pepper. Heat the chunks of chicken in the soup for two min and serve immediately in warm bowls.
- Suggestions and variations: Try adding a c. of sliced mushrooms along with the apples. The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial. This soup is also delicious with curry, that can be added by gently cooking a Tbsp. of curry pwdr in a Tbsp. of butter and stirring it into the soup shortly before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 6 servings | |
| Calories 582 | |
| Calories from Fat 348 | 60% |
| Total Fat 38.82g | 49% |
| Saturated Fat 13.66g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 369mg | 15% |
| Potassium 642mg | 18% |
| Total Carbs 15.92g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 10.51g | 7% |
| Protein 40.14g | 64% |
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