Chicken baked in cider

Name: Chicken baked in cider (Coq au cidre)
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: Serves: 4
Cuisine: French
Ingredients: 650 ml (1 pint 2 fl oz) dry cider; 2 tbsp crème fraîche; sea salt and freshly ground black pepper; bunch of fresh thyme; 2 kg (4½ lb) free-range chicken; 2 celery sticks, chopped; 2 carrots, chopped; 2 bay leaves; roughly chopped fresh chervil, to garnish; 4 shallots, chopped

Coq au cidre

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 55

Appears in

New Bistro

By Fran Warde

Published 2009

About

This is the Normandy version of pot au feu, using cider rather than stock, with the addition of crème fraîche, to add richness. In Normandy, where this cream is bountiful, it is constantly added to a vast variety of recipes.

Ingredients

4 shallots, chopped
2 celery sticks, chopped
2 carrots, chopped

Europe
France
Main course
Mediterranean
Gluten-free
Normandy

Method

Preheat the oven to 180°C/350°F/Gas 4. Place the shallots, celery, carrots and herbs in a large casserole or ovenproof baking dish. Place the chicken on top, season and pour in the cider. Cover and bake