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Recipe Friday: Chicken Honfleur

With Halloween coming up next week, why not add a little fun and festivity to your dishes. Here is a Chicken Honfleur recipe from Chef John Walsh to add a little happy to your Halloween. 

Chicken Honfleur

Yield: 50


12.5 lbs chicken thighs – boneless
12.5 oz butter, unsalted
25 oz shallots, finely chopped
4 T garlic, finely chopped
12 lbs mushrooms, sliced
12 lbs Fuji apples, cored and sliced
2 qts calvados
2 qts heavy cream
12 fresh thyme bunches
12 bay leaves
8 cups chicken stock  


  1. In a non-reactive pan, heat the butter until it bubbles, season and then add chicken thighs. 

  2. Brown both sides of the chicken and remove from the pan.

  3. Add the shallots, garlic, mushrooms, and apples and sauté for a few minutes

  4. Deglaze the pan with the Calvados and scrape the bottom of the pan

  5. Add the thyme, bay leaves, chicken stock, and cream, and season with salt and pepper.

  6. Reduce the liquid by one third

  7. Add the chicken breasts and simmer for 5 to 7 minutes. Re-season if necessary.  

Presentation & assembly 

  1. Add the Chicken Honfleur to hollowed out mini sugar pumpkins. Alternately, could serve atop pasta or in potato cups. 

Recipe courtesy of Fifteen Chefs: Inspiring & Innovative Recipes from the Leading Caterers of America. All rights reserved 



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