Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Prunes, cream, apple cider, chicken—they all work together to give a rich and deep combined flavor, one that cuts to the very core of the chicken, while the taste of the poultry and the bacon makes the sauce into something beyond a simple sauce, into something divine and elegant. For those who have tried the pork and prune in a cream sauce recipe, this one carries quite a number of similarities, although here the delicious taste of apples has been added. Apples, sautéed in plentiful butter—there's really nothing better than that, but then they're poured into the sauce, and they both enrich each other yet more!
I adapted this recipe from the French cookbook, La cuisine française: la + simple du monde, although I have imperialized the units and made a wide variety of adjustments. The cookbook certainly seems to live up to its name, and it has a simply stunningly large repertoire of recipes: a good no-nonsense cookbook, and excellent for those who think French cuisine is necessarily too difficult!
Read More From Delishably
- 1 lb chicken, chopped up into cubes
- 2/3 lb lardons, or bacon
- 2 cups heavy cream
- 4 cups apple cider
- 12 prunes
- 2 apples
- 3 tablespoons butter
- salt, to taste
- pepper, to taste
- 1/2 teaspoon tarragon
- 3 tablespoons olive oil
- In a large casserole with a lid, heat the olive oil until hot, over high heat. Add in the chicken and lardons (or equivalent), and sauté until browned. Reduce heat, add in the heavy cream and the apple cider. Simmer for 1 hour, with the top closed, stirring intermittently.
- Add in the prunes, salt, pepper, tarragon, and adjust seasonings as desired. Continue to simmer.
- In a skillet, melt the butter, then add in the 2 apples which have been cored and cut into cubes. Brown the apples in the butter for 3 minutes.
- Add the apples into the casserole. Simmer for several more minutes, then serve.
© 2018 Ryan Thomas