POULET AU CIDRE BRETON (BRITTANY, FRANCE)
This recipe was featured on week 38 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth (and some regions), and Brittany, France is my 38th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt half the butter in a large saucepan and saute the onions and apple cubes until golden.
- In a second pan, melt the rest of the butter. Add the Cognac and chicken breasts. Cook until brown on both sides. Top with the apples and onions, then add the cider. Season with nutmeg, salt and pepper.
- Simmer uncovered until the cider has been reduced by about 2/3rds (This may take up to 40 minutes, so if you need to, remove the chicken once it reaches an internal temperature of 165 degrees, then keep simmering the sauce until it is the right consistency.).
- Remove the chicken breasts if you haven't already done so, keeping them warm. Add the cream to the cider and onion mixture and stir for a few minutes.
- Serve the chicken topped with the sauce.
POULET AU CIDRE (CHICKEN IN CIDER AND CALVADOS)
A classic dish of Normandy and Brittany. Sub apple brandy for the Calvados if need be. Use hard cider, if possible. Regular cider is too sweet.
Provided by Outta Here
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice.
- Heat half the butter in large frying pan. Add the chicken pieces, skin side down, and cook until golden. Turn chicken over and cook another 5 minutes. Remove the chicken and pour off fat.
- Heat 1 tablespoon butter in the same pan and add onion, celery and chopped apple. Fry over moderate heat for 5 minutes without browning.
- Remove from heat. Sprinkle flour into mixture and stir. Add Calvados and return to heat. Gradually stir in cider. Bring to a boil, return chicken to pan, cover and simmer gently for 15 minutes.
- Heat remaining butter in small frying pan. Add apple wedges and fry over moderate heat until browned and tender. Remove from heat and keep warm.
- Remove the chicken pieces from the pan to a platter and keep warm. Skim excess fat from cooking liquid. Add creme fraiche, bring just to a boil and simmer 4 minutes, until it thickens enough to coat the back of a wooden spoon. Season with salt and pepper. Pour sauce over chicken and serve with warm apple wedges.
Nutrition Facts : Calories 1087.5, Fat 78.9, SaturatedFat 29, Cholesterol 355.6, Sodium 292.9, Carbohydrate 16.7, Fiber 2.6, Sugar 10.5, Protein 75.1
More about "poulet au cidre breton brittany france recipes"
POULET BRETON RECIPE - GREAT BRITISH CHEFS
Web Jul 3, 2019 Preheat an oven to 170°C/gas mark 3. Place a large ovenproof pan or casserole dish over a medium-high heat, then add …
From greatbritishchefs.com
Category MainTotal Time 1 hr 5 minsEstimated Reading Time 2 mins
From greatbritishchefs.com
Category MainTotal Time 1 hr 5 minsEstimated Reading Time 2 mins
See details
CHICKEN NORMANDY (POULET à LA NORMANDE) - MON PETIT …
Web Raise the heat to high to bring the cider to a boil. Once it's boiling, turn down the heat to medium and cover the pot with a lid; cook for 5-7 minutes, until the chicken is tender and cooked through. Remove …
From monpetitfour.com
From monpetitfour.com
See details
BRITTANY CIDER: A TREAT FOR ALL SEASONS - FRENCHENTRéE
Web Jan 29, 2005 First published: 29th January 2005 by FrenchEntrée. By FrenchEntrée. Breton ciders (cidre Breton) are a clear or cloudy beverage made from apples, with a fine foamy head and bubbles in the body of the …
From frenchentree.com
From frenchentree.com
See details
8 MOST POPULAR BRETON DISHES - TASTEATLAS
Web Jul 26, 2022 3.8. shutterstock. Poulet au cidre is a traditional French dish from the region of Brittany. It's made with a combination of chicken breasts, onions, apples, butter, cream, nutmeg, and hard cider, preferably from …
From tasteatlas.com
From tasteatlas.com
See details
POULET AU CIDRE | TRADITIONAL CHICKEN DISH FROM BRITTANY, FRANCE
Web Poulet au cidre. Poulet au cidre is a traditional French dish from the region of Brittany. It's made with a combination of chicken breasts, onions, apples, butter, cream, nutmeg, and hard cider, preferably from the region. The …
From tasteatlas.com
From tasteatlas.com
See details
FAR BRETON | TRADITIONAL CAKE FROM BRITTANY, FRANCE - TASTEATLAS
Web This recipe for far Breton with prunes and currants is taken from Larousse Gastronomique. Some extra preparation is required ahead, as prunes and currants need to be soaked in …
From tasteatlas.com
From tasteatlas.com
See details
POULET AU CIDRE BRETON - FRENCHENTRéE - PINTEREST.CO.UK
Web The recipe comes together quickly and makes 16 cups--enough for 12 generous servings. Make sure to use low sodium beef broth to keep a balanced salt level. Serve with crusty …
From pinterest.co.uk
From pinterest.co.uk
See details
BRETON CUISINE: A TREASURE TROVE OF SEAFOOD, CRêPES, CIDER AND MORE
Web Nov 22, 2021 Poulet au Cidre. Besides drinking for an aperitif, regional ciders are also incorporated into recipes of Breton cuisine like poulet au cidre. To make the dish, …
From cellartours.com
From cellartours.com
See details
POULET AU CIDRE FROM FLOYD ON FRANCE BY KEITH FLOYD - CKBK
Web Season the chicken inside and out with salt and pepper. Melt the butter in a roasting pan. Add the shallots and carrot to the pan and roast the chicken, breast down on …
From app.ckbk.com
From app.ckbk.com
See details
POULET AU CIDRE BRETON (BRITTANY, FRANCE) RECIPE - FOOD.COM
Web Oct 31, 2019 - This recipe was featured on week 38 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth (and som. Pinterest. Today. …
From pinterest.com
From pinterest.com
See details
6 BEST RATED BRETON DISHES - TASTEATLAS
Web Feb 11, 2023 Kouign-amann. DOUARNENEZ, France. 4.2. shutterstock. Kouign-amann is a cake that originated in the 1800s in the French region of Bretagne. Its name is derived …
From tasteatlas.com
From tasteatlas.com
See details
POULET à LA BRETONNE | TRADITIONAL CHICKEN DISH FROM BRITTANY, …
Web Poulet à la bretonne is a traditional French chicken dish originating from Brittany. The dish is usually made with a combination of chicken, leeks, onions, carrots, flour, cider, crème …
From tasteatlas.com
From tasteatlas.com
See details
FIVE FOODS YOU HAVE TO TRY IN BRITTANY - THE ORIGINALS HOTELS
Web The galette is, without a doubt, the most famous item in Breton cuisine. These buckwheat crêpes can be eaten in savoury or sweet dishes with thousands of different fillings. They …
From theoriginalshotels.com
From theoriginalshotels.com
See details
POULET AU CIDRE - CHICKEN IN CIDER - CUCINA DIBELLA
Web Apr 21, 2010 One of the products that Brittany is known for is their amazing cider. In the United States, cider lacks alcoholic content unless specifically noted as hard cider. In …
From cucinadibella.typepad.com
From cucinadibella.typepad.com
See details
TOP 40 BRITTANY FRANCE RECIPES
Web 8 Most Popular Breton Dishes - TasteAtlas . 1 week ago tasteatlas.com Show details › Estimated Reading Time: 5 mins › Published: Jul 1, 2019 1. Sweet Pastry. Kouign …
From exnavalcadet.qualitypoolsboulder.com
From exnavalcadet.qualitypoolsboulder.com
See details
POULET AU CIDRE BRETON - FRENCHENTRéE
Web Feb 5, 2016 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 …
From frenchentree.com
From frenchentree.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love