|Margarita's International Recipes|
This has to be one of the easiest and most delicious dishes I've made in a long time. The apple cider both infuses the chicken with flavor and enhances its own natural taste resulting in a dish that seems perfectly balanced. It's not a particularly good looking dish, so if presentation is an issue you may not want to serve it to company. If taste is all that matters, this will certainly be a winner.
I followed the recipes and added creme fraiche to the sauce but I don't know that it was really necessary. By the time it's ready to be served, the chicken has obtained all the flavor from the cider and the sauce is actually superflous (though you may want to eat it with some bread). If you're watching your calories or don't have creme fraiche at hand, I think you could skip it. I used English cider, which I found at TJ's, but it'd be more authentic, if not better, with apple cider from Normandy or Brittany.
I served the chicken with truffled mashed potatoes and green beans. You can also serve it with bread, rice and even baked apples. The recipe below serves 6, with no leftovers.
Poulet au Cidre
- 2 tbsp. salted butter
- 1 onion, chopped
- 12 chicken pieces
- 1 bottle (750 ml) fermented apple cider
- salt and pepper to taste
- 1/2 cup creme fraiche
- 1/4 cup parsley, chopped
Preheat oven to 375F
Melt the butter in a large pot over medium heat. Add the chopped onions and chicken pieces and brown on all sides, you may have to do this in batches. Cover the chicken with the apple cider and add salt and pepper to taste. Bring to a boil, then turn down the heat and simmer for 45 minutes, or until the chicken is almost done. Uncover, add the creme fraiche and parsley and boil uncovered for 10 minutes, until the sauce reduces a bit.
Adapted from recipes at Mysterra magazine and Gites & More.