|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Poulet au Cidre |
Poulet au CidreIngredients
A chicken portion for each person
Salt and Pepper
Cream - in France you find it in cartons. It is long life and you normally get three little cartons cellophane wrapped together or a larger carton sold on its own.
How to make it
Brown the chicken portions in a heavy metal casserole or saucepan, add the chopped onions and cook till golden brown.
Cover with cider, add salt and pepper and cook.
Make sure the chicken is covered with cider whilst cooking.
When chicken is tender - about 30 to 45 minutes -depends on the chicken quality - add the cream and chopped parsley and boil for a bit to reduce and thicken the sauce.
Taste it and adjust seasoning accordingly.
Serve with boiled potatoes or rice or mashed potatoes or even chips and whatever you chose.
Creation date : 23/09/2007 @ 22:27
Last update : 07/05/2009 @ 09:21
Category : Recipes
Page read 8562 times
Print the page