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Apple cider and calvados chicken casserole

Mains, Poultry

Tender pieces of chicken thighs and potatoes cooked in cream, cider and calvados, and accompanied by fingerling potatoes.

L'idée déco

The mustard acts as a thickening agent in this recipe for the sauce.


Recipe for 4 persons

For the chicken and mushrooms pot

6 Unit(s)
Chicken thigh
1 Unit(s)
1 Unit(s)
Cortland apple
50 Ml
150 Ml
Apple cider
1 Leaf(ves)
Bay leaf
150 Ml
35% cooking cream
30 Ml
Dijon mustard
2 Unit(s)
Green onion

For the couscous

600 Gr
Fingerling potatoes
30 Gr
4 Sprig(s)
  • Salt and pepper
  • Olive oil
  • Vegetable oil
Apple cider and calvados chicken casserole

Preparation time: 30.00 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.

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