Poulet au Cidre

Name: Poulet au Cidre (Chicken in Cider)
Yield: Serves 4
Cuisine: France
Ingredients: 4 apples, peeled and cored; 1 large carrot, finely chopped; Enough dried raisins and shelled walnuts to stuff the cored apples; Enough dried raisins and shelled walnuts to stuff the cored apples; Caster sugar; Enough dried raisins and shelled walnuts to stuff the cored apples; 2 tablespoons double cream; 5 fl oz (150 ml) cider; 1 glass Calvados; 2 shallots, finely chopped; 2 oz (50 g) butter; Salt and pepper; Salt and pepper; 1 plump corn-fed chicken

Chicken in Cider

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 plump corn-fed chicken
Salt and pepper
2 oz (50 g) <

Europe
France
Main course
Gluten-free
Mediterranean

Method

Season the chicken inside and out with salt and pepper. Melt the butter in a roasting pan. Add the shallots and carrot to the pan and roast the chicken, breast down on top of them, for 30 minutes. Turn the chicken on to its back and add the four stuffed apples, each one sprinkled with a little caster sugar and a knob of butter. Add the cider, season, and return to the oven for approximately 45