Poulet Au Cidre Chicken in Cider and Calvados
Immerse yourself in the comforting elegance of French cuisine with Poulet Au Cidre, a luscious dish featuring tender, golden-seared chicken thighs simmered in a luxurious sauce made from dry cider, Calvados, and a touch of heavy cream. This rustic yet refined recipe dazzles with layers of flavor from caramelized shallots, earthy button mushrooms, and a hint of Dijon mustard, all infused with the herbal aroma of fresh thyme. Perfect for cozy dinners, this dish is ideal for serving alongside creamy mashed potatoes or crispy baguette slices to soak up the velvety sauce. Whether you're seeking a recipe that showcases the best of French cooking or a crowd-pleasing chicken dinner, this Poulet Au Cidre delivers restaurant-quality results with approachable techniques. Keywords: chicken in cider, French chicken recipe, cider and cream sauce, chicken with Calvados, elegant dinner recipes.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 pieces Shallots, finely chopped
- 200 grams Button mushrooms, sliced
- 1 tablespoon All-purpose flour
- 300 milliliters Dry cider
- 60 milliliters Calvados
- 200 milliliters Chicken stock
- 150 milliliters Heavy cream
- 1 teaspoon Dijon mustard
- 3 sprigs Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper on both sides.
Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 4-5 minutes until the skin turns golden brown. Flip and sear the other side for another 3-4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the pan. Add the chopped shallots and sauté for 2-3 minutes until softened and fragrant.
Stir in the sliced mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
Sprinkle the flour over the mushroom-shallot mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Pour in the Calvados and scrape the bottom of the pan with a wooden spoon to deglaze, lifting any browned bits stuck to the pan. Let the alcohol simmer off for about 30 seconds.
Add the cider, chicken stock, Dijon mustard, and thyme sprigs. Stir to combine.
Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the sauce. Bring the mixture to a gentle simmer.
Cover the pan with a lid and let it cook over medium-low heat for 25-30 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 75°C or 165°F).
Remove the chicken thighs from the pan and set aside on a plate. Discard the thyme sprigs.
Stir the heavy cream into the sauce, along with any juices that collected on the plate with the chicken. Simmer the sauce uncovered for 5-7 minutes to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the chicken thighs to the pan and heat through for 2-3 minutes.
Garnish with freshly chopped parsley and serve hot. This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 10.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
