Poulet Au Cidre (Chicken In Cider And Calvados) Recipe

Name: Poulet Au Cidre (Chicken In Cider And Calvados)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs frying chicken, cut into 8 pieces (split breast and discard back pieces, or use for stock); 2 medium granny smith apples; 1 tablespoon lemon juice; 4 tablespoons unsalted butter; 1/2 large yellow onion, peeled and finely chopped; 1/2 stalk celery, finely chopped; 1 tablespoon all-purpose flour; 1/3 cup calvados; 1 1/2 cups hard alcoholic cider; 1/3 cup creme fraiche; salt and pepper

Servings: persons

3 1/2 lbs frying chicken, cut into 8 pieces (split breast and discard back pieces, or use for stock)
2 medium granny smith apples
1 tablespoon lemon juice
4 tablespoons unsalted butter
1/2 large yellow onion, peeled and finely chopped
1/2 stalk celery, finely chopped
1 tablespoon all-purpose flour
1/3 cup calvados
1 1/2 cups hard alcoholic cider
1/3 cup creme fraiche
salt and pepper

1
Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice.
2
Heat half the butter in large frying pan. Add the chicken pieces, skin side down, and cook until golden. Turn chicken over and cook another 5 minutes. Remove the chicken and pour off fat.
3
Heat 1 tablespoon butter in the same pan and add onion, celery and chopped apple. Fry over moderate heat for 5 minutes without browning.
4
Remove from heat. Sprinkle flour into mixture and stir. Add Calvados and return to heat. Gradually stir in cider. Bring to a boil, return chicken to pan, cover and simmer gently for 15 minutes.
5
Heat remaining butter in small frying pan. Add apple wedges and fry over moderate heat until browned and tender. Remove from heat and keep warm.
6
Remove the chicken pieces from the pan to a platter and keep warm. Skim excess fat from cooking liquid. Add creme fraiche, bring just to a boil and simmer 4 minutes, until it thickens enough to coat the back of a wooden spoon. Season with salt and pepper. Pour sauce over chicken and serve with warm apple wedges.

798

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 lbs frying chicken, cut into 8 pieces (split breast and discard back pieces, or use for stock), 2 medium granny smith apples, 1 tablespoon lemon juice, 4 tablespoons unsalted butter, and more.

Yes, Poulet Au Cidre (Chicken In Cider And Calvados) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poulet Au Cidre (Chicken In Cider And Calvados)

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