Photograph of the finished Poulet au cidre

France · Gà om rượu táo táo áp chảo Bretagne

Poulet au cidre

1 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1.8 lb
  • Photograph of Cider Cider 3 cups
  • Photograph of Apple Apple 1.3 lb
  • Photograph of Shallots Shallots 2
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Thyme Thyme 0.3 oz
  • Photograph of Dijon mustard Dijon mustard 1.1 oz
  • Photograph of Parsley Parsley 0.6 oz

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.

Start cooking