Poulet Vallée d'Auge (French) (Chicken, apple and Calvados cream stew)

First of all, we must warn you this lovely creamy-smoky French dish comes with a hint of danger. Those who crave it must pay the price and play with fire ;). 
That being said, the chicken breasts are cooked and flamed in a lovely Calvados (apple brandy) and apple sauce that gives the dish its specific taste. Try it (but not alone, it's best if at least two people handle this), have fun and enjoy! :)
Recipe source: here. 

Last year: Sprinkle butter cookies (Italian).
Two years ago: Chinese fried rice, Broccoli and ham torte and Cardamom Lassi (Indian).




Ingredients (serves 2):

• 2 chicken breasts (350 g total)
• 1 large eating apple (or two small)
• 40 g butter
• 2 shallots (or a small yellow onion)
• 4-5 tablespoons Calvados 
• 100 ml chicken stock
• 100 ml liquid cream (or creme fraiche)
• a squeeze of lemon juice
• finely chopped parsley to serve
• salt and pepper to taste

Finely dice the apple. Put them in a pan with the butter.

Cook them in half of the butter until lightly browned all over (5-7 minutes). Remove them from the pan and set aside. Melt the rest of the butter in the pan and add the chopped shallots. Fry them until softened, then push them to the sides of the pan and add the chicken:

Cook the chicken for 5 minutes, then turn it on the other side and cook for another 5 minutes.
Heat about a third of the Calvados in a small pan and light it with a match :D. Pour it over the chicken:

Stir well to burn the fat. Repeat with the remaining Calvados, in two batches. After the playing with fire stage ends :), add the stock to the pan and some salt and pepper. Cover and simmer for 15-20 minutes or until the chicken is cooked and tender. Transfer each breast on a serving plate and shallow slice it:

Pour the cream in the juices left over in the pan. Stir for a couple of minutes to reduce, then add the lemon juice and apples. Pour the sauce over the chicken breasts. Decorate with fresh parsley.
It's done, dig in! :)