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Print this Recipe    Chicken 04

Chicken Soup with Apples & Leeks
Yield: 6 servings

1 chicken, quartered
salt & Pepper, to taste
2 tb butter
3 leeks, with 1" green, sliced
2 Granny Smith apples, peeled
1 cup apple juice
1/2 cup vinegar
3 cup chicken stock
3 tb Calvados
1/2 cup heavy cream

Season the chicken with salt and pepper. Melt the butter over
medium heat in a saute pan just large enough to hold the chicken.
Add the chicken, skin side down, and cook for about eight minutes
over medium heat. If the butter in the pan starts to brown, lower
the heat slightly. Turn the chicken and light saute in the same
way for five minutes more.

Remove the chicken from the pan and place it in a bowl. If the
butter in the saute pan has burned, pour it out and replace it with
two tablespoons fresh butter. Add the leeks and cook them for 10
minutes over medium heat. Stir the leeks every couple of minutes.
They should be soft but not brown.

Put the chicken back in the pan with the leeks. Add the apples,
apple juice, vinegar and broth. Bring the liquids to a slow simmer
and with a ladle skim off any fat or froth that floats to the top.
Cover the pot and simmer the chicken very gently for 10 to 15
minutes, until it is completely cooked.

Remove the chicken and let it cool. Remove and discard the skin
and pull the meat away from the bones. Cut the meat into half inch

Use a ladle to skim off any fat that has formed on the surface of
the liquid in a saute pan. Add 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 minutes and serve
immediately in hot bowls.

Suggestions and variations: Try adding a cup 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, which can be added by gently
cooking a tablespoon of curry powder in a tablespoon of butter and
stirring it into the soup shortly before serving.


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