Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I love this dish. I do, however, use Pink Lady apples. They’re both sweet and tart and hold their structure when cooked (no mushy apples for me lol).
This is comforting and amazing. My guests argued over apple bits. I used what I had, which was half/half bourbon and cognac which I burned off (be careful if you do that, it’s a long burn) and a bottle of angry orchard easy apple cider in lieu of fresh. Added a bunch of fresh thyme. Served with homemade buns. Keeper!!
I have made it several times and love it!! My comment is that the recipe depends gretly in the quality of the cider (unfiltered) and the choice of apples,, Ilike the new type Opal apple. Wonderful dish
I’ve made this a few times and love it! What would be the quantity of pork? Would you make a single loin piece or loin chops?
Hi Candi, Great idea! I think you could make close to a straight sub with thick cut (1-inch or thicker) bone-in pork chops. Though I would cover the pot in the oven so the pork doesn’t dry out. If using thinner pork chops you wouldn’t need to cook as long.
A worthy experiment!
I’m making this tonight and can already taste it! I just wanted to thank you for the ice cube on the handle trick. I have a silicone cover made for the handle to put on when it comes out of the oven and I STILL burn myself. Just the ice cube trick alone made reading this worthwhile. I thank you and my hands thank you.
I recently stumbled across a long forgotten note to give this a try… Superb! Thank you :)
Could you double this recipe? Would you double the brandy and apple cider???
Hi Sarah, I think doubling it would make it hard to cook all in one pan. If you used two large pans, you could easily double the recipe. Then the proportions are the same.
This is the first of your recipes I’ve seen, and it sounds amazing. I’m a bit of a rookie cook, but I’ve been wanting to cook this for weeks. Next week will be my chance, since my girlfriend will be visiting from out of state.
My question is:
Would Honeycrisp apples (a common apple at least in my area in Michigan, and a favorite of mine) work for this recipe? (A link describing the apple and it’s flavor: http://www.orangepippin.com/apples/honey-crisp )
Also, what other apple varieties would you suggest for this recipe, or in general?
Thankyou, and I do hope I get a reply, given that this post is over 5 years old!
I did a quick Google search and found that the folks at Bon Appetit recommend Honeycrisp apples for cooking: http://www.bonappetit.com/test-kitchen/cooking-tips/article/the-3-best-apples-to-use-for-baking. I haven’t tried cooking with them yet myself, but I trust the people at BonApp. I like to cook with Fuji apples or Jonagold. Hope you like the recipe!
Nom, nom, nom. Who says old recipes (this sucker has to have been enjoyed for over 1,000 years in Breton and Normandy) aren’t the best? Oh my…cooked this tonight and it rocked. Oh yeah, totally rocked. Can’t think of a better use for Costco frozen chicken! :-) Just gotta make sure you have the Calvados handy (which we generally have about for cooking our turkey gravy over the holidays). Perfect Autumn/Winter dish. Nom nom.
Hi Tom, I’m so glad you liked it! The calvados adds magic, don’t you think? Love to sip on it while cooking too. :-)
We were served this in Arromanche, France last week when we toured the DDay beaches. delicious! I made this at home last night. I even bought some butter that was made in Normandy! I skipped the apples and brandy and used just cider. Wonderful! I also made some fried potatoes,French bread and salad!
Sounds delicious!! We are on a grain-free diet, do you have any suggestions for substitutions for the flour for dredging? :-)
Great and delicious recipe can I use something else instead of the green beans, like potatoes or something else?
Sure, go for it!
This dish is bananas. B-A-N-A-N-A-S.
Thank you. Hey, thank you.
I made this last night with Liberty apples (a variety I got while apple picking) and thighs (with bones and skin). It was amazing. We found the chicken just okay, but the apples and onions with the sauce was amazing. Every last drop of sauce was gobbled up. I think next time I’ll try it with pork.
Possibly one of the best recipes I have ever made!!
This was absolutely fantastic! I even served it as leftovers to guests, and they raved!
I’m so glad to have discovered this blog! This is the first dish that I have made from here… wow. I’ve now made it twice and both times it was outstanding! I was having some wine while cooking the first time and burned my hand so bad! Needless to say it was a good lesson learned and I will always cover the handle with a towel after it comes out of the oven. I look forward to trying many more of the delicious recipes from here.
Sounds amazing but I am trying to lose weight. Would light cream or fat free half and half work?
With a quarter cup of butter and a half cup of cream, this recipe is not exactly dietetic. You could try it with half and half, or just use a recipe without cream like baked chicken. Serve with some caramelized onions and sautéed apple slices. ~Elise
I’ve made it using fast free half n half and it is very good.
I’ve been making this a lot lately, but totally spaced when preparing for a friend and burned my hand. Ouch! Also, can’t seem to find Calvados, but was wondering about Laird’s Applejack Brandy. Sounds like a good substitute. What do you think?
Yes, applejack would be a fine substitute. ~Elise
This was incredible! I didn’t have the Calvados brandy, just used E&J and it was still delicious. Used boneless, skinless chicken thighs cut into bite size pieces as I was hosting a house concert and wanted something for the folks that showed up early to help set up chairs etc. I wanted something simple we could eat with a fork and go. Everyone raved about the meal. Thank you for sharing these wonderful recipes!