Tipsy Chicken

Ingredients for 8 servings:

• 8 chicken thighs, thick
• 1 bottle of brut cider
• 2 cups of sweet cream
• 3 m.-large apples, sour
• ½ liter chicken broth
• 1 stalk(s) leek, depending on size
• 200 g mushrooms
• Clarified butter or Becel
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). I use top and bottom heat. First, peel the skin off the chicken thighs. Otherwise, the skin will become sloppy during braising. Clean and wash the leeks and mushrooms. Cut the leeks into thin rings, and quarter the mushrooms. Peel the apples and roughly dice them. Heat the lard in a saucepan and lightly fry the thighs in batches over medium heat. (A large frying pan will also work.) Set the thighs aside. Sauté the leeks, mushrooms, and apples in the fat. Pour in the cider, chicken stock, and cream. Season generously with salt and pepper. Place the chicken thighs and vegetables in a suitable dish. Place on the lowest rack of the oven for 45 minutes until tender. Do not cover the dish. This chicken in cider tastes especially good with tagliatelle!