Chicken with Cider and Cream
1 ccreme fraiche
2 1/2 to 3 lbchicken pieces, bone in
2 capple cider or apple juice
2 cchantarelle mushrooms
12 smallpearl onions
1/2 ccelery, chopped
2 Tbspapple schnaps (fruit brandy)
How to Make Chicken with Cider and Cream
- Brown chicken pieces on all sides in hot butter about 15 minutes; remove from the skillet.
- To the skillet, add the apple cider, mushrooms, onions, and celery. Bring to a boil. Return the chicken to the skillet. Reduce heat. Cover and simmer 35 minutes or until the chicken is tender. Remove chicken and vegetables to a platter; keep warm.
- For the sauce, skim the fat from the pan juices. Return the juices to boiling. Boil for 5 minutes or until reduced to 1 cup liquid. Remove from heat. Stir in Creme Fraiche and apple schnaps. Pour the sauce over the chicken and vegetables.