Creamy Cider Poultry

Brown the chicken pieces with half of the butter in a cooking pot placed over a medium

heat. Take out the chicken, remove the cooking fat and add the chicken pieces back into the pot, then flambé with the calvados.

Season with salt and pepper, add the carrots and shallots and pour on the cider. Cover

and leave to cook for 1 hour, simmering gently.

Braise the mushrooms in a frying pan with the lid on with the rest of the butter for 4 minutes, stirring from time to time. Remove the lid and leave to cook, keeping the heat down low, until all the vegetable juices have evaporated. 10 minutes before the chicken’s cooking time is up, add the mushroom sauce to the pot and leave to simmer gently.

Place the chicken pieces in a hot, shallow dish, add the cream to the sauce and check the seasoning.

Pour the sauce over the chicken, sprinkle with finely chopped parsley and serve with sautéed