Calvados-Apple Marinated Grilled Chicken Breast with Sauce Périgueux & Roasted Potato Wedges

Serves: 2
Prep Time: 30 minutes (+4 hours marinating)
Cook Time: 25 minutes

Introduction

Looking for a restaurant-quality dish to impress your guests or elevate your next dinner at home? This Calvados-Apple Marinated Grilled Chicken Breast with Sauce Périgueux & Roasted Potato Wedges is a refined French-inspired recipe that beautifully balances rustic charm with gourmet elegance. The chicken is marinated in Calvados (apple brandy) and apple cider, infusing it with subtle fruity notes before being grilled to perfection. A luxurious truffle-infused Sauce Périgueux and crispy roasted potato wedges make this dish a complete showstopper.

Perfect for special occasions, date nights, or when you simply want to treat yourself, this recipe highlights the richness of French cuisine while remaining approachable for home cooks.

Ingredients

For the Chicken & Marinade

2 boneless, skin-on chicken breasts

½ cup Calvados (apple brandy)

1 cup unfiltered apple cider

2 tbsp Dijon mustard

2 garlic cloves, minced

1 shallot, thinly sliced

2 sprigs fresh thyme

1 tsp black peppercorns

1 tsp salt

For Sauce Périgueux

1 tbsp unsalted butter

1 shallot, finely minced

½ cup Madeira wine (or dry sherry/Port as substitute)

1 cup demi-glace (or well-reduced beef stock)

2 tbsp black truffle paste (or 1 fresh truffle, shaved)

1 tsp apple cider vinegar

Salt, to taste

For the Roasted Potato Wedges

2 large Yukon Gold potatoes, cut into wedges

2 tbsp duck fat (or olive oil)

1 tsp herbes de Provence

½ tsp smoked paprika

Salt & freshly ground black pepper

Instructions

1. Marinate the Chicken
2. In a bowl, whisk together Calvados, apple cider, Dijon mustard, garlic, shallot, thyme, peppercorns, and salt.
3. Submerge the chicken breasts, skin-side up, in the marinade. Cover and refrigerate for at least 4 hours, or up to 12 hours for maximum flavor.
4. Roast the Potatoes
5. Preheat oven to 425°F (220°C).
6. Toss the potato wedges with duck fat, herbes de Provence, smoked paprika, salt, and pepper.
7. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.
8. Grill the Chicken
9. Remove chicken from the marinade and pat dry, reserving the marinade.
10. Season the skin lightly with salt.
11. Heat a grill or cast-iron pan until very hot. Place the chicken skin-side down and sear for 2 minutes to render the fat.
12. Rotate 45° to create crosshatch grill marks; cook for another 2 minutes.
13. Flip the chicken and grill for 5–6 minutes, or until internal temperature reaches 160°F (71°C).
14. During the last 2 minutes, brush the chicken with some of the reserved marinade for extra flavor.
15. Prepare Sauce Périgueux
16. In a saucepan, melt butter over medium heat and sauté the shallot until soft and translucent.
17. Deglaze with Madeira wine, reducing the liquid by about three-quarters.
18. Add the demi-glace and truffle paste; simmer gently for 5 minutes to develop flavor.
19. Stir in apple cider vinegar, adjust seasoning with salt, and keep warm until serving.

Plating & Presentation

1. Spoon a generous layer of Sauce Périgueux onto the center of each plate.
2. Place the grilled chicken breast on top, skin-side up, highlighting its golden sear and grill marks.
3. Arrange the roasted potato wedges elegantly on the side, stacking them for visual height.
4. Drizzle extra sauce around the plate for a refined touch.
5. Garnish with a sprig of thyme, microgreens, or thin shavings of fresh truffle.

Chef’s Tips

Marination: For maximum depth of flavor, marinate the chicken overnight.

Demi-Glace Substitute: Reduce high-quality beef stock until thick if demi-glace isn’t available.

Potato Perfection: Soak potato wedges in cold water for 20 minutes before roasting for an extra-crispy finish.

Truffle Touch: A drizzle of truffle oil can enhance aroma if fresh truffles aren’t available.

Wine Pairing

White Wine: A lightly oaked Chardonnay or Chenin Blanc complements the apple and Calvados notes.

Red Wine: A silky Pinot Noir or mature Bordeaux highlights the earthy truffle flavor.

Cider Pairing: For a creative twist, pair with dry French apple cider to echo the marinade.

Conclusion

This Calvados-Apple Marinated Grilled Chicken with Sauce Périgueux is more than just a recipe—it’s a culinary experience that bridges rustic French countryside flavors with refined gourmet flair. Whether served for an intimate dinner or a festive gathering, this dish promises to impress with its balance of smoky grilled chicken, decadent truffle sauce, and crispy golden potatoes.

Bring the charm of French gastronomy into your kitchen and elevate your dining table with this unforgettable recipe.