Chicken with Cider

For the chicken with cider, first quarter the chicken and brown it in a mixture of oil and butter, season with salt and pepper.

Once the meat has taken on a bit of color, remove the pieces from the frying pan and set aside on a plate.

Then add the onions to the same pan and sauté briefly, followed by the mushrooms.

Stir-fry them for about 5 minutes and put them aside on a plate.

Deglaze the pan with the cider, add the whipped cream and whisk.

Bring the sauce to the boil once, add the chicken pieces, mushrooms and onions, season and reduce the temperature.

Continue to simmer the chicken with cider on low heat, stirring occasionally, for 20 to 30 minutes.

Preparation Tip:

You can supplement the recipe by cutting out the core of 2 apples as a small garnish to the chicken with cider, cut them into slices with the skin, grill them briefly in the grill pan and provide them with the typical decorative grill stripes. Finally, arrange on the plates with a touch of ground allspice.

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