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.


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 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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