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Cocotte de poulet au cidre (Chicken Casseroled in Cider)

Cocotte de poulet au cidre (Chicken Casseroled in Cider) is a traditional French recipe (from Brittany) for a classic casserole dish of chicken and onions cooked in a cider base finished with cream. The full recipe is presented here and I hope you enjoy this classic French version of: Chicken Casseroled in Cider (Cocotte de poulet au cidre).

prep time

15 minutes

cook time

50 minutes

Total Time:

65 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Chicken RecipesFrench RecipesBreton Recipes



This Breton chicken casserole uses cider to cook the bird, though it is flavoured with Calvados from Normandy.

Ingredients:

1 Free-range chicken
500g Yellow onions, peeled and sliced thinly
300ml cidre bouché sec (dry sparkling cider of 5%ABV and greater)
pinch of Quatre Epices
2 tbsp Oil
50g Butter
2 tbsp Fresh coriander (cilantro) leaves
fresh double cream
Calvados
Salt and freshly-ground black pepper, to taste
pinch of allspice

Method:

Cut the chicken into serving-sized pieces. Heat half the butter and a tablespoon of oil in a large cocotte or casserole dish.

Add the onion slices and cook over low heat for 10 minutes, stirring frequently. You are looking for the onions to be soft and transparent but not coloured.

Combine the remianing oil and butter in a pan. Add the chicken pieces and sear over high heat on all sides, until they're nicely browned all over. Add a little calvados and flambé.

Transfer the browned chicken pieces to the casserole dish. Pour over the cider, season to taste with salt and black pepper then add a pinch of allspice. Mix thoroughly to combine, cover the casserole, reduce the heat and simmer gently for 30 minutes over low heat.

Ten minutes before the end of the cooking time add in the cream. Stir to combine, return to a simmer, cover and continue cooking for the final 10 minutes.

Divide the cooked chicken between four warmed plates. Ladle over the cider sauce, garnish with chopped parsley. This goes well with dauphinoise potatoes.