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Poulet au Cidre RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe came from Chez Fred which was the online alias of Frederic Durand. Sadly, like so many, the site no longer exists.

Ingredients

2 Chickens in pieces
Minced Tarragon
Minced Chives
Minced Parsley
4 minced Shallots
3 Spoonfull of French Mustard
40cl of Cream
10g of Butter
1 Glass of Cider
Salt and Pepper

Method

  • In a jar, mix half the herbs, the shallots, 70g of softened butter, 1 spoonfull of French mustard and the cider.
  • Add alt and pepper to the mix.
  • Put the pieces of chicken to marinate in this mix for 2 hours in the fridge.
  • Take the pieces of chicken out and fry them in a big pan with 20g of butter until they brown.
  • Pour the marinade over the chicken and leave to gently cook for 25 to 30 minutes.
  • Take the pieces of chicken out of the pan and reduce the juice over a high heat.
  • Addf to the pan the rest of the herbs, the mustard and the butter with the cream and the reduced juice.
  • Season to taste and simer for 5 minutes.
  • Serve the chicken pieces with the sauce over them.

Serves 6

Chez Fred

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