Ingredients
-
3 1/2
-
2
-
1
-
4
-
1/2
-
1/2
-
1
-
1/3
-
1 1/2
-
1/3
-
-
-
-
-
Directions
Poulet Au Cidre (Chicken in Cider and Calvados), A classic dish of Normandy and Brittany Sub apple brandy for the Calvados if need be Use hard cider, if possible Regular cider is too sweet , This was great! Made as directed except used 3 lbs of chicken breasts/thighs due to time constraints Thanks, Mikekey!
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Steps
|
1
Done
|
Peel and Core Apples. Finely Chop Half of One Apple and Cut the Rest Into 12 Wedges. Toss the Apple in Lemon Juice. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
