Chicken In Cider
|Butter||50 Gram (1/4 Cup)|
|Chickens||5 Pound, cut into quarters (Two 1 Kilogram Each Pieces)|
|Onions||2 , thinly sliced|
|Apples||3 , garnish (Reserve Apple In Acidulated Water For Use As Garnish)|
|New carrots||8 Small, scrubbed|
|Hard cider/Apple wine||250 Milliliter (1 Cup)|
|Whipping cream||65 Milliliter (1/4 Cup)|
Melt the butter in a Dutch oven.
Add the chicken pieces and brown them on all sides.
Season well with salt and pepper.
Add the onions, 2 apples, the carrots, bay leaf and thyme.
Cook for one minute before adding the cider.
Bring the cider to a boil, cover the pan and simmer gently for 35 minutes or until the chicken is tender.
Transfer the chicken pieces to a serving dish, cover and keep warm in a low oven.
Boil the cooking liquid until it has reduced by half.
Remove and discard the bay leaf.
Combine the cream with the egg yolk in a small bowl.
Stir in 2 to 3 spoonfuls of the hot liquid and pour it into the pot, stirring until the sauce has thickened.
Do not let the sauce boil.
Pour the sauce over the chicken.
Garnish with the reserved apple.