Cider Chicken: the easy recipe

Cut the chicken into pieces and coat them in flour. Heat the margarine in a cast iron pot and brown the chicken pieces over medium heat. Remove them and keep them warm.

Peel and finely chop the shallot and melt it in the pot. When it is transparent but not browned, add the chicken back in. Heat for a few moments, pour in the calvados, and flambé. Be careful, if you have a hood, do not stay underneath as you could catch fire.

When the flames are out, scrape the drippings from the bottom of the pot and add enough cider to cover. Season with salt and pepper, cover, and let simmer for 40 minutes.

To finish, when the chicken is cooked, keep the pieces warm. Reduce the sauce by half and thicken it with the cream, adjust the seasoning, and return the chicken to heat in the sauce for a few moments.