Coq au Cidre from the oven

Name: Coq au Cidre from the oven
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 4 Chicken legs (approx. 1 kg); 2 Chicken breasts with bone (à approx. 350 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Grease; 2 Garlic cloves; 5 Onions; 3-4 (approx. 350 g) Carrots; 400 g Mushrooms; 5-6 Stem(s) Thyme; 1 Bay leaf; 1/2 l Cider (French cider); 7-10 Tbsp Fresh cream

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

4 Chicken legs (approx. 1 kg)
2 Chicken breasts with bone (à approx. 350 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Grease
2 Garlic cloves
5 Onions
3-4 (approx. 350 g) Carrots
400 g Mushrooms
5-6 Stem(s) Thyme
1 Bay leaf
1/2 l Cider (French cider)
7-10 Tbsp Fresh cream

Directions

1
Wash the meat and pat dry. Clubs in the joint, breasts halved lengthwise. Season everything and roast on a greased fat pan in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/gas: level 3) for approx. 20 minutes
2
Peel garlic and onions. Peel and wash the carrots. Chop everything into small pieces. Clean, wash and halve the mushrooms. Thyme wash, pluck. Spread laurel all around the meat, season. Fry for about 40 minutes more.
3
After about 10 minutes, place the meat pieces on the vegetables and pour on the cider bit by bit. Braise everything to the end. Season to taste and serve with crème fraîche. Goes well with baguette
4
Drink: cool cider