A fabulous way to combine French cider into your usual recipe!
Not quite sure if the dish originally hails from Normandy or not, but it would certainly make sense with normandy being the apple capital of France! The home of apple brandy too!
You will need
1 or 2 free range chicken/s *get the butcher to chop it into pieces de bone
2 or 3 large leeks
knob of butter
salt and pepper
200 g of smokey lardons
2 carrots peeled and chopped
4 large shallots peeled and chopped
150 g of mushrooms chopped
tablespoon of flour or cornflower for Gluten Free
dried tarragon *optional
1 bay leaf
small bunch of parsley
1/4 lemon juice and rind
two good dollops sour cream or cream
1 tablespoon dijon mustard
300 ml french cider
200 ml chicken stock
a glass of French brandy
Get your chicken seasoned and doused in flour, browned off gently in butter and olive oil and remove from pan.
Add your leeks, onions and lardons and get these cooking.
Removal all from the pan and use the brandy to deglaze.
Add the chicken, onions etc back and add the cider.
Next add the stock, herbs, lemon and rind.
Now add the mushrooms.
Finally add the mustard and cream and cook on low or transfer to a oven dish and cook for 40 mins on medium heat.