A classic Normandy dish with mushrooms, calvados, cider, and a creamy sauce.
- 2 tblsp olive oil
- 75 g butter
- 2 onions (finely chopped)
- 6 chicken pieces (breasts, thighs or legs or a mix of pieces)
- a small glass of calvados (optional)
- 500 ml dry cider
- 500 g button mushrooms (finely sliced)
- 500 ml double cream or crème fraiche
- salt and freshly ground black pepper
- In a heavy-based saucepan with a lid, heat the olive oil with half the butter. Add the chopped onion and the chicken pieces, browning them all over. Pour in the Calvados, if using, at this point and stir well, rubbing at the hardened cooking juices stuck on the pan to deglaze.
- Then, if you like, ignite the alcohol to flambé the dish – but be careful you don’t inadvertently flambé your eyebrows if you are working on a gas flame. If that all sounds too scary, or if you don’t have any Calvados, leaving out this step won’t spoil the dish.
- Add the cider, again scratching around the bottom of the pan to get at all the flavoursome caramelised bits, and bring to a slow simmer.
- In a separate pan, heat the rest of the butter and fry the mushrooms until they render their juice. Add them to the chicken, season very lightly and cook together for around 30 minutes.
- Trish's Tip: I don’t pour all the mushroom juices in as I find it makes the sauce too runny, but their taste is good
- Add the cream and cook for a further 10 minutes or so. Season to taste. If the sauce is sufficiently thick, adjust the seasoning and serve the dish like this.
- Alternatively, you can spoon out the chicken and most of the mushrooms, keep them warm and reduce the sauce further by simmering it on its own for a while.
Many more of Trish's recipes are available in her new book, 'Nobody Does It Better', published by Kyle Cathie, available in the RTÉ Shop. www.trishdeseine.com
More by Trish Deseine:
- Recipe: Trish Deseine, Durrus Tartiflette, Today
- Moroccan Lamb
- Apple Compote with Crème Anglaise and Burned Butter Sauce