Preview

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.

Note

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

Ingredients

Recipe for 4 persons

For the chicken and mushrooms pot

6 Unit(s)

Chicken thigh

1 Unit(s)

Onion

1 Unit(s)

Cortland apple

50 Ml

Calvados

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

Butter

4 Sprig(s)

Parsley

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.