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This chicken cooked in a creamy cider sauce is very easy to cook, and with caramelized apples, it is perfect for a fall menu.
Ingredients
For 4 people
1 chicken
3 tablespoons of flour
1 small glass of calvados (fac)
1 shallot
1 bottle of brut Normandy cider
40 g of margarine
50 g of fresh cream (you can take light)
PREPARATION
1 Cut the chicken into pieces and pass them in the flour. Heat the margarine in a cast-iron casserole dish and brown the chicken pieces over medium heat to brown them. Take them out and keep them warm.
2 Peel and slice the shallot and put it to melt in the casserole dish, when it is transparent but not golden, put the chicken back. Heat for a few moments pours in the Calvados and flambé. Be careful, if you have a hood, do not stay under it, you risk setting it on fire.
3 When the flames are out, scrape the juices from the bottom of the casserole dish and wet them with the cider. Salt and pepper, cover, and simmer for 40 minutes.
To finish
When the chicken is cooked, keep the pieces warm. Reduce the sauce by half and bind it with the cream, adjust the seasoning and return the chicken to heat for a few moments in the sauce.
Cook, savor… then if you wish, share/post (below) your opinion on this recipe.
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