While Bretagne is known primarily for its crepes and its seafood, this recipe for Poulet au Cidre highlights the country’s culinary diversity.


6 chicken breasts
2 golden delicious apples, cut into small cubes
3 large onions, cut into strips
4 tablespoons butter
2 cups of brut cider
2 tablespoons cognac (optional)
12 cup cream
2 pinches ground nutmeg
Salt and pepper


Melt half the butter in a large saucepan and saute the onions and apple cubes until golden. In a second pan, melt the rest of the butter. Add the Cognac and chicken breasts. Cook until brown on both sides. Top with the apples and onions, then add the cider. Season with nutmeg, salt and pepper. Simmer uncovered until the cider has been reduced by about 2/3rds (This may take up to 40 minutes, so if you need to, remove the chicken once it reaches an internal temperature of 165 degrees, then keep simmering the sauce until it is the right consistency.) Remove the chicken breasts if you haven’t already done so, keeping them warm. Add the cream to the cider and onion mixture and stir for a few minutes. Serve the chicken topped with the sauce.