Poulet au cidre

Method

1. 1 Pan-fry the chicken in butter for 6 minutes on each side until the skin is golden and crispy, then remove from the pan.
2. 2 Sauté the shallots for 5 minutes, then pour in the apple cider and simmer until reduced to two-thirds.
3. 3 Add the chicken and thyme, and simmer covered for 25 minutes; the Brittany version doesn't use cream, so the sauce is clear and tangy.
4. 4 Pan-fry sliced apples in butter for 5 minutes, until the edges are caramelized but the center remains firm.
5. 5 Stir the mustard into the sauce after turning off the heat, arrange the apples on top, and sprinkle with parsley.

With an appliance

• Oven 1 hr

  Replace step 3: cover and simmer the chicken with apple cider on the middle rack of the oven at 180 degrees for 22 minutes; the apples in step 4 are still pan-fried separately and the mustard is only added after the heat is turned off.