Breton Apple Cider Chicken (French Recipe)
Use a good quality chicken breast for this recipe. It will surely add to the elegancy and finesse. Don’t overcook it either. Keep the chicken juicy on the inside. Even a good cream sauce can’t repair dry chicken meat. I used fresh chives for this dish but I usually opt for fresh tarragon. Apples and tarragon, perfect match for each other! Bon appétit mes amis, enjoy!
- 2 fresh chicken breasts
- 1 tbsp unsalted butter
- 2 Granny Smith apples
- 1 Granny Smith apples onion
- 1 medium garlic clove
- ½ cup apple cider (120 ml)
- ⅔ cup cream (160 ml)
- 2 tbsp calvados
- 3 tbsp fresh chives chopped finely
- Peel and chop up the garlic clove and the yellow onion. Add the unsalted butter to a large skillet and place it over medium-high heat. Once the butter has melted, add the chopped garlic and onion.
- Stir a little and cook for 3 minutes. In the meantime chop the sour apple into quarters. Core them but leave the green skins on. Then chop them up into smaller bits and add them to the onion in the pan. Season with a little nutmeg, pepper and salt.
Stir again and cook for another 2 minutes. Then place the chicken breasts on top. Pour in the apple cider and calvados.
- Put a lid on the pan and bring the chicken to a boil. Then turn the heat low and simmer the chicken in the cider for about 8 to 10 minutes until cooked through. Turn the chicken breasts somewhere halfway through cooking time. After that pour in the cream.
- Stir and cook for another 4 to 5 minutes. The apples should be soft and the cider sauce should be very creamy. Check the seasoning and add extra nytmeg, pepper and salt to taste if necessary. Stir in the freshly chopped chives. Put the tender chicken breasts onto warm deep plates. Top with the cooked onion and apples and drizzle with the remaining cider cream sauce. Serve hot.