Chicken in Hard Cider Sauce
 

This recipe originates from Normandy, in the the north of France. Cider a regional product (Normandy and Brittany) and is often served in winter for its hearty warming flavors and is excellent for both hot and cold recipes.


Joanne

Special note: Hard ciders from France are usually from Normandy and Brittany. If you have the choice, buy a Cidre Doux, or sweet cider. Demi-Sec and Cidre Brut are much too strong and dry for this recipe.

INGREDIENTS:
8 chicken tenderloins
1/2 teaspoon fine sea salt
1/4 teaspoons black pepper
1 tablespoon plus 2 teaspoons butter, divided
½ cup chopped white onions
1 cup hard cider
PREPARATION:
Preheat the oven to 400 degrees. Preheat a large skillet to medium-high heat. Season the chicken with the salt and black pepper. Carefully avoiding spatter, melt 1 tablespoon of the butter in the hot skillet, and then brown the seasoned chicken for 3 minutes on each side.

Transfer the chicken to a small roasting pan.


Add the remaining butter to the pan, and allow it to melt. Sauté the chopped onions over medium heat for 5 minutes, stirring occasionally, until they become soft and slightly brown around the edges. Add the hard cider to the skillet and bring it to a boil for 4 minutes, making sure to scrape any brown bits from the bottom of the skillet.

Makes 4 servings.

Pour the thickened cider over the browned chicken and roast in the preheated oven, uncovered, for 10-15 minutes. The chicken is done when the juices run clear and it registers 165 degrees on an instant-read thermometer. Serve the chicken hot with cider sauce poured over it.