3232 Poulet Sauté à la Normande

Method

Season the pieces of chicken and sauté them in butter.

When half cooked, arrange in a Terrine and add 400 g (15 oz) peeled sliced pippin apples.

Deglaze the pan with a little Calvados, pour over the chicken, cover with the lid and finish cooking in the oven.

Serve in the Terrine as it is.

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