POULET AUX POMMES
Chicken with Apples and Cider Cream
Serves 5
Preparation: 20 minutes
Cooking: 1hr 40 minutes
l 1 free-range chicken weighing about 1.4kg
l 1 kg apples
l 20cl dry cider
l 1 chicken stock cube
l 20cl double cream
l 2 teaspoons cinnamon
l goose fat
l salt, freshly ground pepper, cayenne
Brush the chicken with a tablespoon of goose fat. Season with salt, pepper and cayenne, and
place in a pre-heated oven (Mk.7 - 220ºC).
Peel the apples and cut into pieces. Cook in the frying pan with goose fat, stirring regularly.
Season liberally with salt, pepper and cinnamon. Reserve.
To make the Cream of Cider sauce, boil the cider in a pan and reduce by three quarter. Add
the chicken stock cube and dissolve well. Then add the double cream.
Bring to the boil and turn off the heat. Correct the seasoning if necessary. In the last quarter
of an hour, arrange the apples around the chicken.
When ready, cut up the chicken, coat with the reheated cream of cider and serve with the
cinnamon apples.
Anneke’s variation: Instead of cider, use Calvados and boil to reduce to half its original volume.