Chicken Sauce with Cider & Calvados
40m
A rich creamy sauce based on reduced chicken stock flavored with cider and calvados. A perfect autumnal sauce to go with a roasted bird or even pork.
Orchard fruit are often paired with chicken because of their sweetness and tartness. The cider and calvados are no exception. These particular pairings are traditional to the Normandy region of France.
Trim, halve, and peel 1 onion
Dice the onion into small pieces
Trim and peel 1 clove of garlic
Mince the garlic
Add 1 tbsp of vegetable oil to a pan on medium heat
Add the onion and garlic. Sweat until translucent. Stir frequently
Add ¾ cup of dry cider to the pan. Simmer and reduce until there is almost no liquid
Add 1 cup of chicken stock
Add ¾ cup of heavy cream. Mix and simmer until reduced by ½
Strain the sauce. Transfer it to a clean saucepan on medium heat
Add 1 tsp of dijon mustard and 2 tbsp of calvados
Add flaky salt to taste. Stir to combine ingredients. The chicken sauce with cider & calvados is ready
Enjoy it with poultry or pork!
Yield 1 cup
Chicken Stock
1 cup
Calvados
2 tbsp
Dry Cider
¾ cup
Heavy Cream
¾ cup
Dijon Mustard
1 tsp
Onion
1
Garlic
1 clove
Flaky Salt
to taste
Vegetable Oil
1 tbsp
Equipment
Fine Mesh Sieve