Cider farm chicken
Ingredients: Yields 4 servings From the butcher’s: 4 chicken thighs From the fresh produce market: 1 shallot 4 apples From the grocery store: 1 bottle Normandy dry cider 50 g butter From the cheesemarket: 50 g crème fraiche From your larder: 3 tbsp. flour 1 small glass calvados 1 tbsp. sugar 1 tbsp. honey
- Dredge the chicken thighs in the flour. Heat the butter in a skillet and brown the pieces of chicken on a medium heat until golden on all sides. Remove the chicken thighs from the pan, keep warm.
- Peel and thinly slice the shallot and slowly cook it in the skillet until it becomes soft and transparent. Return the chicken to the skillet. Turn the heat up for a few minutes, add the calvados and flambé.
- Once the flames have died, scrape the bottom of the skillet to retrieve the meat juices and cover the chicken with the cider. Adjust the seasoning, cover and simmer for 40 minutes.
- Once the chicken is cooked, set the pieces aside, keep warm. Reduce the sauce by a half, thicken it with the cream, adjust the seasoning and return the chicken to the sauce for a few minutes to heat through.
- Serve with pieces of apple caramelized in the sugar and honey.
Tip: When you’re ready to flambé the chicken, remember of switch off your extractor hood, otherwise you might set fire to the kitchen. You can mellow the cider taste by adding a teaspoon of sugar to the sauce mid-way through the cooking time.