Cider Chicken or Coq Au Cidre
Submitted by silentdream
French coq au cidre with chicken braised in sparkling dry cider and Calvados with caramelized onions, bacon, prunes, and a bouquet garni. Normandy comfort food at its finest.
YIELD
4 servingsPREP
45 minCOOK
45 minREADY
90 minThis is Normandy’s answer to coq au vin. Instead of red wine, the chicken braises in sparkling dry cider and a splash of Calvados apple brandy, which gives the whole dish a fruity, autumnal warmth that wine just can’t match.
Bacon lardons get crisped first, then the chicken pieces brown in the rendered fat. Four large onions cook low and slow for 25 minutes until they’re deeply golden and sweet. Everything goes back into the pot with cider, Calvados, prunes, and a bouquet garni, then into the oven to braise until fork-tender.
The prunes soften into the sauce and add a subtle sweetness that plays off the tart cider beautifully. Serve this with crusty bread or buttered potatoes to soak up every drop.
Chef Tips
- Take the full 25 minutes to caramelize the onions. They form the sweet, silky base of the braising liquid and rushing them ruins the sauce.
- Use a real sparkling dry cider, not sweet apple juice. The dryness and carbonation contribute flavor and acidity.
- Calvados is traditional, but regular brandy works if that’s what you have on hand.
- Remove the skin from the chicken before browning to keep this lighter. The bacon and onions provide more than enough richness.
Ingredients
Directions
Tie bouquet garni together with kitchen string, or in a cheesecloth bag.
Preheat oven to 325℉ (160℃).
In a deep ovenproof skillet with a lid, brown bacon over medium-high heat, about 3 minutes, and transfer to paper towels to drain.
Pour off any fat in the pan.
Add ½ tb. of the peanut oil to the pan and brown chicken over high heat, about 3 minutes per side.
Transfer the chicken to a plate, season with salt and pepper and set aside.
Add the remaining ½ tablespoons oil to the pan, reduce heat to low and add onions.
Cook, stirring occasionally, until the onions are very tender and golden, about 25 minutes.
Stir in garlic and cook for 1 minute.
Pour in cider and calvados or brandy and bring to a boil.
Add prunes, bouquet garni, and the reserved bacon and chicken.
Cover and bake until the chicken is very tender and no longer pink inside, 45 minutes to 1 hour.
Remove the bouquet garni.
Taste and adjust seasonings before serving.
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