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De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre is for Dinner.

De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre takes 10 minutes to prepare.

De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre takes 55 minutes to cook.

De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre makes 8 servings.

The ingredients for De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre are:

Main:
8 of each Chicken drumsticks & thighs ( for this recipe, we are leaving these intact! )
1 pkg Canadian Bacon, cut into1inch pcs
1 tbsp olive oil
16 pearl onions
1 lb baby carrots
4 small Green Apples ( Granny Smith ) peeled & cut into quarters
6 oz spiced apple cider ( nutmeg & cinnamon..fresh ground excellent for this )
4 lg Yellow bell peppers..seeded & quartered
1/2 c cider vinegar
1.5c of low sodium chicken stock
Sea Salt & Fresh Ground Pepper to taste
8 Parsley sprigs for garnish
( Prep - tops 10 min...Coooking...40min )
Galette de Pommes de Terre
4 lb of red potatoes, washed, skin on...sliced thinly!
1c onion...diced fine
8 slices DBL Smoked Cdn Bacon, cut into 1 inch segments
4 tbsp Canola oil
Sea salt & fresh ground black pepper to taste.
( this guy takes 55 min. to cook / only 10 to prep )

Here is how you make De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre:

8 marvelous portions of excellent French Bistro fare.The Main: #1. Season all chicken pieces completely. Using a large or 2 med skillets / saute pans etc. ( pre-heated ) add, in order, olive oil, bacon segments & then chicken...brown thoroughly & cook 3/4 thru. Remove from pan(s) & set aside. #2. Immediately pop pearl onions, carrot, garlic & thyme into these pan juices & saute until just soft. Pop in the apple wedges & yellow bell pepper sections & continue sauting until these become soft #3. Make Room! Add back in the chichen pieces + the cider & chicken stock and simmer gently for an additional 10 minutes. The side:#1. In a pre-heated 12 inch cast iron ( ok...Stainless Steel if you must ) skillet, saute the bacon until browned & crisp. #2. Pop the onions into this lovely setting & cook until translucent...but not brown. ( may take 3 -5 min ) Remove from pan, set aside and drain the excess fat from the pan. ( Remember to reserve it!! ) #3. Toss the potatoes with the onion & bacon + 2 tbsp of the oil + freshly ground pepper. Get it all coated nicely. Now let's layer the potato mixture, overlapping & building layers as we go, into our skillet. Medium heat SVP. cover & cook for approx 20 minutes. Remember to shake the pan ocassionally, until the bottom has pleasantly browned. ( Oui, the skillet is perhaps a little heavy...you'll forget that while eating!! ) Slide the now, semi done Galette unto a plate / platter. Add remaining oil to skillet and invert the galette back into the pan. Recover & continue to cook for another 20 minute...uncover ...at this point and contine cooking for a further 10 minutes. Volia! You are done!!Service: Galette cut into wedges, topped with parsley garnish, chicken pieces & veg arranged & drizzled with a little cider vinegar & some fleur de sel. A reasonable wire to aid the digestion? A full bodied Cahors or Madiran from the Sud-Ouest de France. Ou the Amarone enhanced Auk Island Winery's " Sleeveen!!Number of Servings: 8Recipe submitted by SparkPeople user SMOKINGRILLCAFE.

The nutritional information for De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 803.9

• Total Fat: 24.5 g
• Cholesterol: 166.8 mg
• Sodium: 1,864.6 mg
• Total Carbs: 77.4 g
• Dietary Fiber: 10.9 g
• Protein: 66.1 g

De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre is French cuisine.