For 8 people
For 8 people
Start by seasoning the chicken pieces with salt and pepper, then coat them in flour.
Brown the chicken pieces in the butter.
In another pan, fry the mushrooms in a little butter. Season them with salt and pepper.
Bring water to a boil and dissolve the chicken stock in it.
Pour the chicken stock over the chicken, then add the mushrooms and cider.
Let it cook for 40 minutes.
Finally, add cream to finish the sauce.