Apple cider and calvados chicken casserole
Tender pieces of chicken thighs and potatoes cooked in cream, cider and calvados, and accompanied by fingerling potatoes.
IngredientsRecipe for 4 persons
For the chicken and mushrooms pot
For the couscous
- Salt and pepper
- Olive oil
- Vegetable oil
Preparation time: 30 min
- General preparation
Cut chicken thighs into pieces. Chop the onion. Chop the parsley leaves. Slice fingerling potatoes finely. Peel and cut apples into cubes. Slice the green onions finely.
- Chicken casserole preparation
In a casserole or skillet, heat a drizzle of vegetable oil and sear chicken thighs over high heat, to get a nice golden color. Salt and pepper. Add the onion and sweat it a few minutes, stirring. Add the apples and cook for 2 minutes. Drizzle with calvados and flambé. Deglaze with cider, then add the bay leaf. Bring to a boil, let reduce by half and add the cream and mustard. Let simmer for 5 minutes until the sauce thickens slightly. Add green onions at the last moment.
- Fingerling potatoes preparation
Cook the fingerling potatoes in a saucepan of salted water until just tender. Drain well, add butter and parsley and mix.
- To serve
On your plate, serve a few potatoes, and serve the chicken in small casserole dishes on the side.
The mustard acts as a thickening agent in this recipe for the sauce.