Entree: France – Brittany – Poulet à la Bretonne (Breton-style braised chicken in cider and cream with apples and bacon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (24 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 4 oz (115 g) smoked bacon lardons, diced
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 2 medium apples, cored and sliced (use firm variety such as Braeburn), approx. 10 oz (300 g)
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 1 1/2 cups (360 ml) dry hard cider (preferably Breton cider)
- 1 cup (240 ml) low-sodium chicken stock
- 1/2 cup (120 ml) heavy cream or crème fraîche
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tsp (5 ml) lemon juice (optional, to brighten)

Instructions

1. Pat the chicken pieces dry, season with salt and pepper, then lightly dredge in the flour, shaking off excess.
2. In a wide, heavy skillet or Dutch oven over medium-high heat, heat the oil and 1 tbsp butter. Brown the chicken in batches, skin-side down first, about 4–5 minutes per side until golden; transfer to a plate.
3. Reduce heat to medium and add the bacon lardons; cook until fat renders and bacon begins to crisp, about 4 minutes. Add the remaining 1 tbsp butter.
4. Add the sliced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Stir in mushrooms and apples and cook 3–4 minutes until mushrooms release moisture.
5. Pour in the hard cider to deglaze the pan, scraping up browned bits; simmer 2 minutes to reduce slightly. Add the chicken stock, thyme sprigs, and bay leaf.
6. Return the browned chicken to the pan, skin-side up, nestling pieces into the sauce. Bring to a gentle simmer, then cover and cook on low heat for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and is tender.
7. Remove the chicken to a serving dish and keep warm. Discard thyme sprigs and bay leaf. Stir the cream into the pan sauce and simmer uncovered for 3–5 minutes to thicken slightly; adjust seasoning with salt, pepper, and lemon juice if using.
8. Spoon the sauce, apples, mushrooms, and bacon over the chicken, sprinkle with chopped parsley, and serve with boiled potatoes, crusty bread, or buttered noodles.