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Thursday, 3 July 2014

Poulet au Cidre: Recipe and Video

Recipe for  6 people                                                          /                         2 people

6 chicken breasts (approx 110 grms each )                                        (3 x 93gms)
2 apples   (preferably golden type )                                                     (1 apple)
3 large onions                                                                                                (1 onion)
4 tablespoons butter ( 2 oz )                                                                   (1/2 oz )
2 cups of Brut cider from Brittany                                                         (2 thirds cup)
2 tablespoons Cognac ( optional )
half a cup of cream                                                                                     (1/4 cup)
2 pinches ground nutmeg                                                                        (1 pinch)
salt and pepper to taste


Heat the oven to 150 Centigrade / 300 Fahrenheit / gas mark 2 
Cut onions into fine strips and crunch up. 
Cut apples into small cubes. 
Add apples to a frying pan with 2 tablespoons of butter. 
Cook on medium heat for 2 minutes. 
Add onion and cook for about further 5 minutes (until golden)  
In another pan, brown the chicken breasts (3 minutes). 
Add the cooked onions and apples to the chicken and cover with the cider. 
Season with nutmeg, salt and pepper. 
Transfer all to a casserole and place in oven for about 30 minutes 
Remove casserole from oven and place on the hob to simmer for approx 30 mins 
or until the cider has reduced to about a quarter of the original amount. 
Remove the chicken breasts from the casserole and set aside (keeping them warm). 
Pour the cream into the cider sauce and stir for a few minutes. If necessary, to thicken sauce, add a teaspoon of flour. 
Plate up and serve with potatoes and vegetables 
Coat the chicken with the sauce.
Bon Appétit! 

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