THE CIDER-MUSTARD BIRD

(Our Play on Poulet à la Normande)

THE CIDER-MUSTARD BIRD

Ingredients: 4 Chicken thighs (bone-in), 1 Large Apple (cubed), 1 Onion (diced), 2 cloves Garlic, 1 tsp Black pepper, 1 tsp Dried Thyme, 200ml Dry Cider, 1 tbsp Dijon mustard, 100ml Double cream...

Ingredients

  • 4 Chicken thighs (bone-in)
  • 1 Large Apple (cubed)
  • 1 Onion (diced)
  • 2 cloves Garlic
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 200ml Dry Cider
  • 1 tbsp Dijon mustard
  • 100ml Double cream

Cooking Method

  1. The Scorch Fry chicken in 50g butter until the skin is charred and golden; remove.
  2. The Architect Sauté onion and apple in the same pan until soft.
  3. The Bloom Add garlic and spices with a 30ml splash of cider; the steam will release the orchard perfume.
  4. The Swell Add remaining cider and mustard; return chicken. Simmer covered for 20 minutes.
  5. The Marriage Stir in the cream; simmer uncovered for 3 minutes until it forms a thick yellow silk.
  6. The Final Flourish Top with raw fresh parsley and extra black pepper.

Cuisine: French

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