Recipe Poultry Preserved in Cider

Poultry recipes are so delicious! Using seasonal products results in an unforgettable preserve, with runny honney, chestnuts and mushrooms, this is a great recipe for chicken or other poultre, rich with sweet autumn flavours.

Volaille au cidre en conserve
Preparation time:
30 min
Heat treatment time:
Community rating:


Number of persons: 2
  • Poultry (chicken, duck, pheasant…)
  • 3 mushrooms
  • ½ bottle cider
  • Honey
  • 1 tomato
  • 10 chestnuts
  • Salt, pepper
  • Crème fraîche (or other heavy cream)
  • Butter
  • Onions
  • Water

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  1. Cut up the poultry (a thigh, cutlet, etc.), chop the onions, dice the tomato and cut the mushrooms into slices, peel the chestnuts and halve them.
  2. Spread a thin layer of runny honey on the pieces of poultry. In a stock pot, heat a small amount of butter or olive oil on low heat, then add the onions, diced tomato, mushrooms and chestnuts. Next, pour in the cider.
  3. Add a glass of water. Salt and pepper to taste. Let simmer for five minutes. The mixture should bubble but not come to a boil.
  4. Fill your Le Parfait Super 1L jars with the poultry mixture up to 2 centimetres below the rim. Close the jars and immediately begin the sterilisation process for 90 minutes at 100°C.
  5. When you are ready to serve, you can add a dab of crème fraîche.

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