Poultry Preserved in Cider Recipe

Difficulty
level

Preparation
time
30 min

Heat treatment time
1h30

Ingredients list

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

Number of servings

Serves 2

Jar suggestion

Le Parfait Super Jars

1 Le Parfait Super jar

Preparation

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.
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.
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.
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.
When you are ready to serve, you can add a dab of crème fraîche.