Cider chicken à la Paul Gauguin

Ingredients for 4 servings:

• 1 chicken
• 500 g shallot(s), finely chopped
• 3 cloves garlic, finely chopped
• 1 jar Calvados
• ¾ liter dry cider
• 1 cup sour cream
• ½ bunch chives, finely chopped
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the chicken into 8 pieces. In an iron casserole dish, fry the shallots and garlic in oil. Season the meat with salt and pepper, add it, and brown. Flambé with the Calvados. Pour in the cider and simmer, covered, for one hour. When the chicken is cooked, remove the pieces and keep warm on a deep plate. Reduce the sauce, if necessary. Stir in the sour cream or sour cream and season to taste. Pour the finished sauce over the meat and sprinkle with chives. This is one of the recipes that the French painter Paul Gauguin cooked back in Brittany. From the book “Table of Delights – In the Footsteps of Paul Gauguin” published by Dumont. It’s simply brilliant! Enjoy!