De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre

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Nutritional Info
  • 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

View full nutritional breakdown of De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre calories by ingredient
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Country Green Apple Cider Chicken with Sauted Potato Pancake Country Green Apple Cider Chicken with Sauted Potato Pancake
Number of Servings: 8


    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 )


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'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 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: 8

Recipe submitted by SparkPeople user SMOKINGRILLCAFE.


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Member Ratings For This Recipe

  • WAY TOO HIGH in calories and sodium, but good in potassium - 11/11/10

    Reply from SMOKINGRILLCAFE (11/22/10)
    Hi! I appreciate your needed comments. As prev. pointed out I will revisit. On the Vitamin & Minerals side we do knock some of them Out of the Park! I believe that as with many things the complete picture needs to be studied. Many thanks again...pls review other recipes of mine! I look fwd 2 them.

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