Normandy cider braised chicken

Name: Normandy cider braised chicken
Yield: Serves 4
Cuisine: French
Ingredients: 4 large chicken legs cut into thigh and drumstick portions; 2 tbsp sunflower oil; 4 large shallots, finely chopped; 2 Cox apples; Sea salt and freshly ground black pepper; Buttered noodles, to serve; 75 ml (2½ fl oz/⅓ cup) double (heavy) cream or crème fraîche; 100 ml (3½ fl oz/scant ½ cup) white chicken stock; 300 ml (10 fl oz/1¼ cups) dry cider (preferably Normandy cider); 30 g (1 oz/2 tbsp) unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Normandy is famous for its apples, so in that region of France, they often cook chicken in their local cider. In Alsace, the same dish is prepared using Riesling wine. I think this dish is delicious served with buttered noodles, as here, but purists like it served with mashed potatoes.

Ingredients

4 large chicken legs cut into thigh and drumstick portions
2 tbsp sunflower oil
30

Europe
France
Main course
Mediterranean
Normandy

Method

Season the chicken portions with salt and pepper.

Put the oil and butter in a large lidded frying pan (skillet) over a medium heat. When they are hot, add the chicken and fry for 4-5 minutes on each side until browned.

Pour off the excess cooking fat and add the shallots. Cover with a lid and sweat for 2 minutes.

Peel and core the apples and cut into small wedges.