1. Heat butter in saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. 2. Add Calvados (remember to add alcohol to pan away from flame) return pan to burner, reduce liquid until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer. 3. Add the chicken and pasta to the broth, cover cook until the chicken is cooked through, about 5 minutes. 4. Skim off any fat which is floating to the surface. 5. Stir in heavy cream, Gruyere, (if using ) and season, to taste, with salt and pepper. Garnish with chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
