Dish of Breton Chicken
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Breton Chicken


Brittany   -   Poulet au Cidre
Makes:
Effort:
Sched:
DoAhead:  		 2 pounds
***
2 hrs
Yes		 One of the most popular dishes of Brittany, incorporating three signature ingredients of the region, Apples, Calvados, and Hard Cider.




2
12
4
1-1/2
18
3
2
2
2
16
2
2/3
1/2
1/2
ar
-------
ar
#
oz
cl
T
oz

T
T
oz
oz
t
c
T
t

---

Chicken meat (1)  
Onions
Garlic
Lemon Juice
Apples (2)
Thyme sprig
Butter
Butter (more)
Calvados (3)
Dry Hard Cider
Dijon Mustard
Cream
Salt
Pepper
Thickener (4)
-- Serve With
Rice or
  Potatoes 		Prep   -   (40 min)
  1. Prepare Chicken. For table service you can use whole joints if you want to (legs, thighs), with or without skin. For buffet cut into bite size pieces, bones out, skin off (it'll fall off anyway).
  2. Quarter ONIONS lengthwise and slice fairly thin crosswise.
  3. Crush GARLIC and add to Onions.
  4. Squeeze LEMON JUICE.
  5. Peel APPLES, cut lengthwise into 8 wedges (or 6 if really small) and cut out cores. Immediately tumble Apples with Lemon Juice to prevent browning.
  6. Make Beurre Mané if using, see Thickener.
Run   -   (1-1/4)
  1. In a sauté pan (3 quart) melt 2 T Butter and fry Apples over moderate heat until lightly browned on both sides.
  2. Add 2 T Butter and fry Chicken, starting with high heat, then turning to moderate when exuded liquid has evaporated. fry until lightly browned. If fond adhering to the pan starts to get too dark, go to the next step immediately. Remove chicken and set aside.
  3. IF using skin-on joints, you may want to remove some fat from the pan. IF using skinless chunks, you will probably have to add more Butter. Fry the Onion mix over moderate heat until translucent.
  4. Stir in Calvados and scrape up the fond adhering to the pan.
  5. Stir in Cider, Thyme, and Chicken. Keep at a simmer, covered, tumbling Chicken occasionally for about 30 minutes, 40 minutes for whole legs. Uncover and boil off Cider until about 1/3 remains.
  6. IF using whole joints, remove them from the pan and keep them warm.
  7. Stir in Fried Apples, Mustard, Cream, Salt & Pepper. Heat for about 5 minutes.
  8. If you need to thicken the sauce, especially likely with whole joints so the sauce covers them, see Thickener.
  9. IF using whole joints, return to the pan and cook another minute or so to assure they are warmed through.
  10. Serve hot with Rice or Potatoes.
NOTES:

  1. Chicken Meat:

      Since I will be serving buffet style, I use skinless, boneless Chicken Thighs cut into bite size pieces. Thigh has much better flavor and texture than Breast. If you use whole skin-on bone-in joints, you will need to use about 3 #. For a whole Chicken cut into parts, you will want about a 4 pound chicken.

  2. Apples:

      Green Granny Smith Apples are the standard cooking apple in North America. Some people do use a red skinned apple, and leave the skin on for added decoration.

  3. Calvados:

      This is the Apple Brandy of Brittany, available in North America from larger Wine/Spirits vendors. Another brandy could be used with some sacrifice of "authenticity".

  4. Thickener:

      Especially for whole joints, so the sauce coats the Chicken better you may want to thicken it. For this you will need a "last minute" thickener. Beurre Mané works very well and is dead easy to make. Potato Starch or Tapioca Starch could also be used, but are less stable for reheating. For details see our Starches, Thickeners,   Gels page
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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