Tipp No. 147: “Poulet Au Cidre” (Brittany Chicken Cider Recipe)

Food, Reisen, Tipps, Travel


6 chicken breasts (approx. 110 g each) You can also use chicken quarters, adjust cooking time accordingly.
2 apples (preferably Golden Delicious type)
3 large onions
4 tablespoons butter (2 oz)
2 cups of brut cider from Brittany
2 tablespoons of Cognac (optional)
1/2 cup of cream
2 pinches of ground nutmeg
salt and pepper to taste


  • Cut onions into fine strips.
  • Cut apples into small cubes (1cm squared).
  • Add onions and apples to a frying pan with 2 tablespoons of butter. Cook on medium heat for 5-7 minutes until golden.
  • In a larger thicker pan melt remaining butter. Add the Cognac and brown chicken breasts (3 minutes).
  • Add the cooked onions and apples and cover with the cider.
  • Add nutmeg, salt and pepper.
  • Allow to simmer (without cap) until 2/3 of the cider has evaporated, approximately 30-40 minutes.
  • Remove the chicken breasts and set aside keeping them warm.
  • Pour the cream into the cider sauce and stir for a few minutes. If necessary, to thicken sauce, add a teaspoon of flour.
  • Coat the chicken with the sauce.
  • Immediately serve with rice or potatoes

Bon Appétit!

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