| 1 | Season the chicken with salt and pepper. |
| 2 | Melt the butter over medium heat in a saute pan just large enough to hold the chicken. |
| 3 | Add the chicken, skin side down, and cook for about eight minutes over medium heat. |
| 4 | If the butter in the pan starts to brown, lower the heat slightly. |
| 5 | Turn the chicken and light saute in the same way for five minutes more. |
| 6 | Remove the chicken from the pan and place it in a bowl. |
| 7 | If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter. |
| 8 | Add the leeks and cook them for 10 minutes over medium heat. |
| 9 | Stir the leeks every couple of minutes. |
| 10 | They should be soft but not brown. |
| 11 | Put the chicken back in the pan with the leeks. |
| 12 | Add the apples, apple juice, vinegar and broth. |
| 13 | Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top. |
| 14 | Cover the pot and simmer the chicken very gently for 10 to 15 minutes, until it is completely cooked. |
| 15 | Remove the chicken and let it cool. |
| 16 | Remove and discard the skin and pull the meat away from the bones. |
| 17 | Cut the meat into half inch chunks. |
| 18 | Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan. |
| 19 | Add the calvados and the heavy cream. |
| 20 | Bring to a simmer and season to taste with salt and pepper. |
| 21 | Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls. |
| 22 | Suggestions and variations: try adding a cup of sliced mushrooms along with the apples. |
| 23 | The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial. |
| 24 | This soup is also delicious with curry, which can be added by gently cooking a tablespoon of curry powder in a tablespoon of butter and stirring it into the soup shortly before serving. |
