If Coq au Vin is the sophisticated older sibling, Poulet au Cidre is its charming, rustic cousin from Normandy. This dish wraps you in the warm, autumnal flavors of apples and cider. The chicken braises in dry hard cider until it’s fall-off-the-bone tender, while the sauce—creamy with crème fraĂ®che and punctuated by sweet, caramelized apples—is pure comfort. The first time I made this on a crisp fall day, the aroma of apples and poultry filling my kitchen felt like a warm hug from the French countryside.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 1 hour | 1.5 hours | 4-6 | Cozy & straightforward |
Why You’ll Love This Recipe
- The ultimate fall comfort food:Â Warm, slightly sweet, and incredibly savory all at once.
- The sauce is incredible:Â Creamy, tangy, and infused with the essence of apples and cider.
- One-pot wonder:Â Easy to make and even easier to clean up.
- Impressively French, deceptively simple:Â It tastes like you spent all day in the kitchen.
Grab These
- 1 whole chicken (3-4 lbs), cut into 8 pieces
- Salt and black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 cups dry hard cider (Brut or Sec)
- 1 cup chicken stock
- 1 bouquet garni (thyme, bay leaf, parsley)
- ½ cup crème fraîche or heavy cream
- 2 firm, sweet apples (like Braeburn or Honeycrisp), peeled and sliced
- 1 tbsp Calvados (apple brandy, optional but fantastic)
Let’s Make It
Pat the chicken pieces completely dry and season them generously with salt and pepper. In a large Dutch oven, heat the butter and oil over medium-high heat. Working in batches, brown the chicken skin-side down first until golden and crisp. Don’t rush this step—it builds the flavor foundation. Remove the chicken and set aside.
Reduce the heat to medium. Add the onion and cook until softened and beginning to brown, about 8 minutes. Add the garlic and cook for another minute until fragrant.
Pour in the Calvados, if using, and let it simmer for 30 seconds. Then, add the hard cider and chicken stock, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Add the bouquet garni.
Nestle the chicken back into the pot, along with any accumulated juices. Bring to a gentle simmer, then cover and cook for 30 minutes.
Add the sliced apples to the pot, submerging them in the liquid. Cover and cook for another 15-20 minutes, until the chicken is cooked through and the apples are tender.
Remove the chicken and apples to a serving platter. Discard the bouquet garni. Stir the crème fraîche into the sauce and let it simmer for a few minutes until slightly thickened. Taste and adjust seasoning. Pour the sauce over the chicken and apples.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 520 kcal |
| Protein | 35g |
| Carbohydrates | 18g |
| Fat | 32g |
| Fiber | 2g |
| Sugar | 12g |
| *Note: | Values are estimates |
Variations & Add-Ins
- With Mushrooms: Sauté ½ lb of sliced cremini mushrooms with the onions.
- With Potatoes:Â Add 1 lb of small, halved new potatoes when you add the chicken back to the pot.
- Extra Rich:Â Stir in an extra tablespoon of cold butter at the end for a glossier sauce.
Serving Ideas
- Classic Norman:Â Serve with buttery mashed potatoes or steamed baby potatoes.
- With a Salad:Â A bitter endive and walnut salad provides a perfect textural and flavor contrast.
- Bread is a must:Â A crusty baguette for dipping is non-negotiable.
Storage & Reheating
- Storage:Â Will keep in an airtight container in the refrigerator for up to 3 days.
- Reheating:Â Gently reheat on the stovetop over low heat. The sauce may separate slightly; a quick whisk will bring it back together.
My Two Cents
- Pro-Tip:Â Use a dry (brut or sec), high-quality hard cider. Avoid sweet ciders, as they will make the dish cloying. The alcohol cooks off, leaving behind a wonderful apple essence.
You Asked, I’m Answering
Q: Can I use apple juice instead of hard cider?
A: I don’t recommend it. Hard cider has a complex, fermented flavor that apple juice lacks. The dish will be too sweet and one-dimensional.
Q: My sauce is too thin. How can I thicken it?
A: You can remove the chicken and apples and simmer the sauce uncovered to reduce it. Alternatively, make a beurre manié (equal parts soft butter and flour mashed together) and whisk in small bits until the desired thickness is reached.