Poulet Au Cidre (Chicken in Cider and Calvados) Recipe

Name: Poulet Au Cidre (Chicken in Cider and Calvados) Recipe
Total time: 65 min
Ingredients: 3 1/2 lbs frying chicken, cut into 8 pieces (split breast and discard back pieces, or use for stock); 2 medium granny smith apples; 1 tablespoon lemon juice; 4 tablespoons unsalted butter; 1/2 large yellow onion, peeled and finely chopped; 1/2 stalk celery, finely chopped; 1 tablespoon all-purpose flour; 1/3 cup calvados; 1 1/2 cups hard alcoholic cider; 1/3 cup creme fraiche; salt; pepper

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A classic dish of Normandy and Brittany. Sub apple brandy for the Calvados if need be. Use hard cider, if possible. Regular cider is too sweet.

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Cooking tools:

Skillet
Cutting board
Chef's knife
Paring knife
Mixing bowl
Measuring spoon
Measuring cup
Wooden spoon
Spatula
Serving platter
Saucepan
Stove
Peeler
Colander
Whisk

Ingredients

3 1/2 lbs frying chicken, cut into 8 pieces (split breast and discard back pieces, or use for stock)
2 medium granny smith apples
1 tablespoon lemon juice
4 tablespoons unsalted butter
1/2 large yellow onion, peeled and finely chopped
1/2 stalk celery, finely chopped
1 tablespoon all-purpose flour
1/3 cup calvados
1 1/2 cups hard alcoholic cider
1/3 cup creme fraiche
salt
pepper