Recipe Canned cider poultry

1. Cut the poultry (thigh, cutlet, etc.), mince the onions, cut the tomato into dice and mushrooms into strips, peel the chestnuts and cut them in half.
2. Spread a thin layer of liquid honey on the poultry in pieces. In a Dutch oven, brown the meat over low heat in a little butter or olive oil with the onions, the diced tomatoes, the mushrooms and the chestnuts then add the cider.
3. Then add a glass of water. Salt, pepper. Simmer for 5 minutes in small broths.
4. Fill your jars Le Parfait Super 1L with this poultry recipe up to 2 cm from the edge. Close and proceed without delay the heat treatment (sterilization) for 1:30 to 100 ° C.

When you consume, you can add a touch of crème fraîche.