Chicken with Caramelized Apples and Calvados Sauce

Heat the oil in a frying pan, add the chicken and cook until well browned and tender. Remove from the pan and keep warm.

Drain any excess oil from the pan. Heat the butter and sugar in the pan, add the apples, and cook until the apples are lightly browned; remove apples from pan with a slotted spoon. Add the apple juice to the pan and simmer until reduced by about one third. Add the stock and blended cornstarch and water and stir constantly until the mixture boils and thickens. Stir in the cream, chervil and apples.

Heat the Calvados gently in a small saucepan over a low heat. Ignite carefully, and pour over the sauce. Serve the chicken with the sauce immediately.