French Fare: Normandy Cider-Braised Chicken
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Renowned British chef and prolific cookbook author Paul Gayler's latest collection of recipes honors the birds: chicken, duck, quail, pheasant, grouse, squab, goose...you get it. If it flies, Gayler will cook it from beak to tail. Pick up a copy of Chicken & Other Birds — and a bottle of French apple cider while you're at it.
Normandy is famous for its apple-growing, so there they cook chicken in local cider. In Alsace, the same dish is prepared using Riesling wine. I think this dish is delicious served with buttered noodles, but purists often like it with mashed potatoes.
French Fare: Normandy Cider-Braised Chicken
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Ingredients
- 4 large chicken legs
- 2 tablespoons sunflower oil
- 2 tablespoons unsalted butter
- 4 large shallots
- 1 cup dry cider (preferably Normandy cider)
- 1/2 cup chicken stock
- 2 Cox apples
- 5 tablespoons double/heavy cream or crème fraîche
- sea salt and freshly ground black pepper
- Buttered noodles
Directions
- Season the chicken pieces with salt and pepper.
- Put the oil and half the butter in a large lidded frying pan over medium heat. When they are hot, add the chicken and fry for 4-5 minutes on each side until they are browned.
- Pour off the excess cooking fat and add the shallots. Cover the pan with a lid and sweat the shallots for 2 minutes.
- Remove the lid and pour over the cider and stock. Bring to the boil, then reduce the heat and add the apples.
- Cover with the lid again and simmer for 15 minutes, or until the chicken is cooked through.
- Remove the chicken and apples from the pan with a slotted spoon and transfer to a dish. Cover with foil to keep warm.
- Return the cooking liquid to the heat, add the cream and bring to a boil. Reduce the heat and return the chicken and apple to the pan. Simmer for 5 minutes, then season to taste and serve with buttered noodles.