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
Print Recipe
Pin Recipe Instructions
- Cut the chicken into 8 parts.
- 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.
- 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.
- 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.
- It`s just awesome! Enjoy the meal.
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