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1
Season the chicken with salt and pepper.
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2
Melt the butter over medium heat in a saute pan just large enough to hold the chicken.
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3
Add the chicken, skin side down, and cook for about eight minutes over medium heat.
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4
If the butter in the pan starts to brown, lower the heat slightly.
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5
Turn the chicken and light saute in the same way for five minutes more.
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6
Remove the chicken from the pan and place it in a bowl.
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7
If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter.
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8
Add the leeks and cook them for 10 minutes over medium heat.
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9
Stir the leeks every couple of minutes.
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10
They should be soft but not brown.
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11
Put the chicken back in the pan with the leeks.
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12
Add the apples, apple juice, vinegar and broth.
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13
Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top.
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14
Cover the pot and simmer the chicken very gently for 10 to 15 minutes, until it is completely cooked.
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15
Remove the chicken and let it cool.
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16
Remove and discard the skin and pull the meat away from the bones.
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17
Cut the meat into half inch chunks.
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18
Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan.
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19
Add the Calvados and the heavy cream.
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20
Bring to a simmer and season to taste with salt and pepper.
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21
Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls.
