| 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 grill.
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Ingredients
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 creme fraiche or heavy cream 6 to 8 large apples (Golden Delicious) salt, pepper Preparation Time 15 mn
Tip
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