Preheat the oven to 180 ° C/ Gas Mark 4.
Cook the chicken breasts in the oven, 15 minutes on each side.
Wrap the quince generously in foil and cook in boiling water for 1 hour. It will turn to pulp, set aside.
Peel and cut the turnips into 4 pieces. Cook them in salted water.
Peel the apples, cut them into quarters. Cook in butter for 15 minutes until golden.
Mix the coconut milk with the quince pulp, the Calvados, the rosemary and crème fraiche together.
Divide the creamy mix onto plates, then the apple and turnip wedges. Lay the chicken over the top. Sprinkle with chives, salt, freshly ground pepper.
And for real zing, decorate with lemon zest and serve with a glass of Calvados
Ingredients for 4 people
4 chicken breasts
4 apples to cook
4 small turnips (optional)
1 quince (if you can’t get hold of one use a Golden delicious apple, peel, chop and heat until soft and pulpy)
20 cl of coconut milk
20 cl of cream
100 g of butter
10 cl of Calvados
Some chopped rosemary and chives
Salt and freshly ground pepper
Chicken with Calvados
These recipes are from the Interprofession des Appellations Cidricoles, find more on their website at: www.idac-aoc.fr