Dish

Poulet au cidre

Chicken with Cider Sauce

Poulet au cidre is a dish that is typically made with chicken that has been browned in a pan and then cooked in a sauce made with apple cider, onions, and herbs. The dish is usually served with mashed potatoes or crusty bread, and is often garnished with fresh thyme or parsley. Poulet au cidre is a popular dish in France, and is often served at family gatherings and special occasions.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Poulet au cidre is believed to have originated in Normandy, France, and is a classic dish in French cuisine. The dish is often associated with comfort food, and is a staple in many French households.

Dietary considerations

Poulet au cidre is a gluten-free dish that is also low in carbohydrates. It is a good source of protein and vitamin C.

Variations

There are many variations of Poulet au cidre, with some recipes calling for different types of apples or herbs. Some recipes also call for the addition of cream or bacon.

Presentation and garnishing

Poulet au cidre is typically served on a plate, and is often garnished with fresh thyme or parsley. The dish is usually quite sweet, so it is important to balance it with a savory side dish.

Tips & Tricks

To make the dish more savory, you can add bacon or mushrooms to the sauce. You can also use a dry cider instead of a sweet cider to balance the sweetness of the dish.