Cider chicken (coq au cidre)




Cider chicken (coq au cidre)
  Chicken    Poultry    Low Fat  
Last updated 10/4/2011 8:16:05 PM. Recipe ID 46258. Report a problem with this recipe.


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      Title: Cider chicken (coq au cidre)
 Categories: Poultry, Fruits, Low-fat
      Yield: 4 Servings
 
      1 oz Slab bacon; cut into 1/2-
           ;inch dice
      1 tb Peanut oil
      1    Chicken (3 to 3 1/2 lb.);
           ;cut into 8 pieces, skin and
           ;fat removed
           Salt and pepper to taste
      4 lg Onions; thinly sliced
      1    Clove garlic; finely chopped
  2 3/4 c  Hard apple cider or
           -sparkling dry apple cider
    1/3 c  Calvados or brandy
      8    Pitted prunes
      1    Bouquet garni

MMMMM-----------------------BOUQUET GARNI----------------------------
      6    Sprigs parsley
      4    Sprigs fresh thyme
           -OR-
    1/2 ts Dried thyme leaves
      2    Bay leaves
 
  Tie bouquet garni together with kitchen string, or in a cheesecloth
  bag. Preheat oven to 325F. 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 1/2 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 1/2 tb. 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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Recipe ID 46258 (Apr 03, 2005)


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