This is yummy…
I think there are a few versions of Chicken Celestine. The one I know, and used to cook regularly, is coated in flour, fried in butter and the sauce has apple, cream and grand marnier.
Since we have been Paleo we haven’t had this dish. I think it’s been around 2 years now, so I decided to convert it. Because of the liqueur and the rich sauce, obviously this is a comfort treat food, and not something I would make every week, certainly more of a special occasion dish for us. I have to say, it turned out really similar to how I remember!
- 2 Tbs coconut oil (or butter/ghee)
- 6-8 chicken thighs, cut into large pieces
- 400g can coconut cream
- Salt and pepper
- 1/2 cup chicken stock
- 1-2 Tbs grand marnier
- 1/2 cup flaked almonds (optional – if you can’t have nuts you could roast coconut flakes for texture)
- 4 granny smith apples, peeled & diced
Fry the chicken pieces in the coconut oil and season with salt and pepper. Cook on all sides until golden, in batches, and remove from pan when cooked. Do not clean your pan. Use the oily, chicken goodness in that pan to fry off your apple and add the stock in. Simmer for a couple of minutes, then add in the coconut cream and Grand Marnier. Adjust flavours to taste. Simmer the sauce for a couple of minutes on low to medium heat. Do not let it boil, you don’t want the coconut cream to separate. Roast your almonds or coconut flakes in a dry pan for a couple of minutes until lightly toasted.
You can put the chicken back in the pan with the sauce to warm up or just ladle hot sauce over the chicken.
Serve the apple cream sauce over your chicken and sprinkle the almonds/coconut flakes over the top, along with veggies of choice.
Good quality cans of coconut cream can be completely solid in colder weather, this is great, because we want that part to substitute the heavy cream. You can store a can of coconut cream in the fridge for this reason, for when you need the solid coconut cream for a recipe.