Cider Chicken
- a 2kg chicken
- 2kg of apples
- half a bottle of brut cider
- 200g of butter
- 250g of cream
- thyme, laurel
- 3 shallots, 2 cloves*
- salt, pepper
- peel 1kg of apples and cook them in butter in a pan, put on the side and add some pepper
- cook the entire chicken in butter in a large, deep, closed pan for 5 to 6 minutes
- shove half of the cooked apples in the bastard's butt
- finely cut the shallots, remove the chicken and put shallots, cloves, thyme and laurel in the deep pan, cook for 3 minutes
- put the chicken back in the pan, add salt and pepper
- add the rest of the cooked apples all around it
- cover and cook for 2 hours
- meanwhile add a cup of cider from time to time until there is no more left
- 20minutes before the end of the cooking, peel, cut salt, pepper and seaze the rest of the apples in butter
- slightly powder sugar on all of it
- mix the sauce and the cream just before serving