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|Recipes - Poulet au Cidre |
Poulet au CidreIngredients
A chicken portion for each person
Salt and Pepper
Cream - in France you find it in cartons. It is long life and you normally get three little cartons cellophane wrapped together or a larger carton sold on its own.
How to make it
Brown the chicken portions in a heavy metal casserole or saucepan, add the chopped onions and cook till golden brown.
Cover with cider, add salt and pepper and cook.
Make sure the chicken is covered with cider whilst cooking.
When chicken is tender - about 30 to 45 minutes -depends on the chicken quality - add the cream and chopped parsley and boil for a bit to reduce and thicken the sauce.
Taste it and adjust seasoning accordingly.
Serve with boiled potatoes or rice or mashed potatoes or even chips and whatever you chose.
Creation date : 23/09/2007 @ 22:27
Last update : 07/05/2009 @ 09:21
Category : Recipes
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