Rooster in Cider

Coq au Cidre with sauerkraut, roasted apples and bacon

Ingredients · Servings 4

2 2 chickens, approx. 800 g each
30 g clarified butter
600 ml cider (apple wine)
300 ml strong chicken stock
100 g Butter
400 g sauerkraut
100 g Speck
2 tablespoons of sugar
2-3 tablespoons apple balsamic vinegar
2 sprigs of rosemary
3-4 sprigs of thyme
3-4 small apples
1 large onion
1 tsp crushed juniper berries
Salt & pepper

Method · 1 h 45 min

Preheat the oven to 180°C (350°F). Remove the breasts and legs from the chickens and halve them again. Wash and pat dry. Season the meat generously with salt and pepper and sear it well on all sides in a large Dutch oven in hot clarified butter. Deglaze with 400 ml (1 1/2 cups) of cider, then add 150 ml (2/3 cup) of chicken stock. Add the thyme and rosemary. Place the Dutch oven, uncovered, on the bottom of the hot oven and braise the chicken for about 45 minutes.
Meanwhile, peel the onion, slice it into thin strips, and sauté it in a pot with a little butter. Sprinkle with sugar and let it caramelize slightly. Then add the sauerkraut, bay leaf, and juniper berries. Pour in the remaining cider and stock. Cover and simmer over low to medium heat for about 45 minutes.
Wash the apples, dry them, halve them, and remove the cores. Cut the bacon into thick strips. Fry the apple halves with the bacon and 30g of butter in a pan. Then add them to the poultry in the oven and braise for another 30 minutes.
Remove the casserole dish from the oven and place it on the stovetop. Remove the poultry, apples, and bacon strips from the braising liquid and keep warm. Add the apple balsamic vinegar to the braising liquid, reduce it by about half, and season to taste. Discard the herbs and enrich with the remaining butter.
Season the sauerkraut with salt and pepper, then arrange it on plates with the tenderly braised chicken pieces, apple halves, and bacon strips. Drizzle with the reduced braising liquid. Creamy mashed potatoes are the perfect accompaniment.

Coq au Vin is now a household name. But what about Coq au Cidre? This chicken dish with cider and braised apples is ideal for cold days.

For 4 people

2 chickens, approx. 800 g each

30 g

clarified butter

600 ml

Cider (apple wine)

300 ml
100 g

Butter

400 g

Sauerkraut

100 g

Apple balsamic vinegar

Rosemary sprigs

Thyme sprigs

1 TL

Recipe for

persons

Preheat the oven to 180°C (350°F). Remove the breasts and thighs from the chickens and halve them again. Wash and pat dry. Season the meat generously with salt and pepper and sear it well on all sides in a large Dutch oven with hot clarified butter. Deglaze with 400 ml (1 1/2 cups) of cider, then add 150 ml (2/3 cup) of chicken stock.

Add thyme and rosemary. Place the casserole dish uncovered on the bottom of the hot oven and braise the poultry for about 45 minutes.