This classic Coq au Cidre transforms humble chicken pieces into a luxurious, comforting meal. The dish relies on the deep, caramelized flavors of slowly braised chicken thighs or breasts, enriched by crisp apple cider and a splash of Calvados. Thinly sliced onions melt into the sauce, adding sweetness and body, while pitted prunes provide bursts of tart fruitiness that cut through the richness. Slab bacon adds a savory, smoky depth essential to the traditional profile. It is an ideal recipe for cozy autumn evenings or when you want to impress guests with a dish that tastes like it took hours but comes together with straightforward techniques. Serve over creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Cider Chicken (Coq Au Cidre
Description
This classic Coq au Cidre transforms humble chicken pieces into a luxurious, comforting meal. The dish relies on the deep, caramelized flavors of slowly braised chicken thighs or breasts, enriched by crisp apple cider and a splash of Calvados. Thinly sliced onions melt into the sauce, adding sweetness and body, while pitted prunes provide bursts of tart fruitiness that cut through the richness. Slab bacon adds a savory, smoky depth essential to the traditional profile. It is an ideal recipe for cozy autumn evenings or when you want to impress guests with a dish that tastes like it took hours but comes together with straightforward techniques. Serve over creamy mashed potatoes or crusty bread to soak up the delicious sauce.Ingredients
Directions
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Cut the slab bacon into 1/2-inch strips.
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Heat peanut oil in a large Dutch oven or heavy skillet over medium heat.
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Add the bacon strips and cook until crisp and browned, then remove with a slotted spoon, leaving the fat in the pan.
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Season the chicken pieces with salt and pepper.
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Brown the chicken pieces in the bacon fat, working in batches if necessary, until golden on all sides. Remove chicken and set aside.
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Reduce heat to medium-low and add the thinly sliced onions to the pan.
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Cook onions, stirring occasionally, until softened and translucent, about 5-7 minutes.
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Add the finely chopped garlic and cook for 1 minute until fragrant.
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Pour in the apple cider and Calvados, scraping up any browned bits from the bottom of the pan.
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Return the chicken and bacon to the pot.
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Add the pitted prunes and bouquet garni.
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Bring the liquid to a simmer, then cover and reduce heat to low.
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Simmer gently for 45-60 minutes, or until the chicken is tender and cooked through.
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Remove the bouquet garni.
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Serve the chicken and braised vegetables with the sauce spooned over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 135.2kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 3.5g18%
- Cholesterol 11.5mg4%
- Sodium 429.2mg18%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
