Cider Chicken À La Paul Gauguin

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 chicken
  • 500 g shallot (s), finely chopped
  • 3 cloves garlic, finely chopped
  • 1 glass calvados
  • 0.75 liter ¾ cider, drier
  • 1 cup sour cream or sour cream
  • 0.5 ½ bunch chives, finely weighed
  • salt and pepper
  • oil
Cider Chicken À La Paul Gauguin
Cider Chicken À La Paul Gauguin

Instructions

  1. Cut the chicken into 8 parts.
  2. Fry the shallots and garlic pieces in oil in an iron casserole. Salt and pepper the meat, add and fry. Flambé with the calvados. Pour in the cider and simmer covered for an hour.
  3. When the chicken is done, remove the pieces and place them warm on a deep plate. If necessary, reduce the sauce. Stir in the sour cream or sour cream and season to taste. Pour the finished sauce over the meat and sprinkle with chives.
  4. This is one of the recipes that the French painter Paul Gauguin cooked in Brittany at the time. From the book Tafel der Wonnen - In the footsteps of Paul Gauguin by Dumont-Verlag.
  5. It`s just awesome! Enjoy the meal.

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