POULET AU CIDRE (CHICKEN IN CIDER AND CALVADOS)

Poulet Au Cidre (Chicken in Cider and Calvados) image

Provided by Outta Here

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

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3 1/2 lbs frying chicken, cut into 8 pieces (split breast and discard back pieces, or use for stock)
2 medium granny smith apples
1 tablespoon lemon juice
4 tablespoons unsalted butter
1/2 large yellow onion, peeled and finely chopped
1/2 stalk celery, finely chopped
1 tablespoon all-purpose flour
1/3 cup calvados
1 1/2 cups hard alcoholic cider
1/3 cup creme fraiche
salt and pepper

Steps:

Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice.
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.
Heat 1 tablespoon butter in the same pan and add onion, celery and chopped apple. Fry over moderate heat for 5 minutes without browning.
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.
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.
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.

Nutrition Facts : Calories 1087.5, Fat 78.9, SaturatedFat 29, Cholesterol 355.6, Sodium 292.9, Carbohydrate 16.7, Fiber 2.6, Sugar 10.5, Protein 75.1