La Fondue De Poulet Papa Bergerand (Chicken with Curry Sauce)

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This is not the type of curry most people would be familiar with today and it is certainly nothing you would find in any Indian restaurant but it is still quite a delicious and satisfying recipe. Essentially, you braise a whole chicken with vegetables and white wine and then smother it in a subtle, sweet and creamy curry sauce made out of onions and apples, curry powder and cream. The recipe calls for the sauce to be strained, removing all the diced onions and apples leaving a smooth, flavour infused sauce. When I did it, I kept the onions and apples and served them on the side as a sort of vegetable chutney that was also very delicious. I might not make something like this all the time but I could definitely see myself making this dish again.

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