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    You are in: Home / Recipes / Poulet Au Cidre (Chicken in Cider and Calvados) Recipe
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    Poulet Au Cidre (Chicken in Cider and Calvados)

    Poulet Au Cidre (Chicken in Cider and Calvados). Photo by mersaydees

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Mikekey's Note:

    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.

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    Units: US | Metric


    1. 1
      Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice.
    2. 2
      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. 3
      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. 4
      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. 5
      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. 6
      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.

    Ratings & Reviews:

    • on December 10, 2012


      This was great! Made as directed except used 3 lbs. of chicken breasts/thighs due to time constraints. Thanks, Mikekey!

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    • on July 25, 2012


      Merveilleux! Thanks for posting this delicious recipe, we enjoyed it very much. I followed the recipe to the letter except for the cr?me fra?che which I substituted with sheep's milk cream yoghurt.
      Made for ZWT 8 / France for the Lively Lemon Lovelies.

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    • on July 22, 2012


      This was so good!. I used boneless skinless chicken breasts instead of a cut -up bird; very unfrench, I know, but they were on sale, so they were lower in price than any other piece of the chicken and I could not resist. Cooked much faster using the bnlss sknlss breasts, but was very tender and juicy. Will make again. Made for ZWT 8 for The Fearless.

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    Nutritional Facts for Poulet Au Cidre (Chicken in Cider and Calvados)

    Serving Size: 1 (551 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1087.5
    Calories from Fat 709
    Total Fat 78.8 g
    Saturated Fat 29.0 g
    Cholesterol 355.6 mg
    Sodium 292.9 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 2.6 g
    Sugars 10.4 g
    Protein 75.1 g

    The following items or measurements are not included:


    hard alcoholic cider

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