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CHICKEN GRATIN

Skin, bone and dice the chicken meat. Peel and finely chop the onion, sweat in 1 1/2 oz of butter, without browning. Add the chicken, cook for a few minutes. Mix in the flour, then pour in the cider and the chicken stock. Simmer for about 5 minutes on a low heat. Peel, seed and slice the apples, gently brown them in a frying pan with the remaining butter. When the chicken sauce seems to be thickening, add the cream and boil uncovered for 10 minutes. Check the seasoning. Butter a gratin dish. Place a layer of fried apples, then put the chicken mixture and cover with the remaining apples. Quickly brown the gratin under the oven gril.
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leftover roast chicken or chicken in a pot
2 cups extra dry cider
3 1/2 oz butter
1 onion
1/2 cup fresh clear chicken stock
1 tbsp flour
2/3 cup cr¸me fra”che or heavy cream
6 to 8 large apples (Golden Delicious)
salt, pepper
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15
mn
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15
mn
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If you donÕt have fresh chicken stock, you can use chicken concentrate diluted in water. Serve this gratin with an extra dry cider.
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Poultry, Game
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