Recipe: Chicken with Cider

Name: Poulet au cidre
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 portions
Ingredients: 1 poulet de 1,5 kg environ50 g de beurre1 oignon4 échalotes1 petit verre de calvados1/2 l de cidre sec2 dl de crème fraîche liquide1 jaune d'oeuf1 c à s de moutarde1 c à s de beurre maniéthym, laurier, persil, sel,poivre

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.9/5 (12 reviews) Meat

Prep 30 min

Cook 90 min

Total 2h

Servings 6 serv.

Ingredients for 6 servings

1 chicken approximately 1.5 kg
50 g butter
1 onion
4 shallots
1 small glass of calvados
1/2 l dry cider
2 dl liquid crème fraîche
1 egg yolk
1 tbsp mustard
1 tbsp beurre manié
thyme, bay leaf, parsley, salt, pepper

Step-by-step directions

1/ Cut the chicken into 8 or 10 pieces. Season them.
2/ Peel and finely chop onion and shallots. brown them at the same time as the chicken pieces in hot butter (add a little oil if you're worried the butter will burn).
3/ Add thyme and bay leaf and let brown over medium heat.
4/ Pour the calvados and then flambé (always keep a damp towel nearby to cover the flames in case of loss of control).
5/ Add the cider. Salt, pepper and let cook gently for one hour.
6/ Five minutes before the end of cooking, mix in a bowl, the egg yolk, crème fraîche and mustard. Thin with a little sauce from the cooking of the chicken.
7/ Drain the chicken pieces, keep them warm. Pour the previous mixture as well as the beurre manié into the pot.
8/ Thicken over low heat while whisking. Do not let it boil.
Return the chicken pieces to this sauce for a moment to reheat them well.
Pour into a deep warm dish, chicken and sauce. Sprinkle with chopped parsley.
Serve with steamed potatoes

Chef Patrick's Comment

A proper Norman recipe, personally I brown the poultry pieces in white, then I add the sliced shallots with a little lemon thyme, I salt and pepper then I flambé with calvados, I add the cider, I let it reduce by half and finally I add my liquid cream, gentle cooking for 20 minutes, then we remove the poultry pieces and pour the sauce over them and I serve with small molds with sautéed apple fruits at the bottom and filled with creamed round rice, you can also

Poulet Normandie Cuisine normande