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Poulet Vallée d'Auge
A classic dish from Normandy, Poulet Vallée d'Auge features tender chicken braised in a rich sauce made with cider, Calvados (apple brandy), cream, and apples. It's a comforting and flavorful meal that highlights the region's famous produce.
🧂 Ainekset
- 4-6 Bone-in, skin-on chicken thighs
- 2 tbsp Butter
- 1 tbsp Olive oil
- 2 Shallots, finely chopped
- 2 Garlic cloves, minced
- 1/4 cup Calvados (or apple brandy)
- 1 cup Dry hard cider
- 1/2 cup Chicken broth
- 1/2 cup Heavy cream
- 2 medium Apples (like Honeycrisp or Gala), peeled, cored, and sliced
- 2-3 Fresh thyme sprigs
- to taste Salt and freshly ground black pepper
- 1 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Ohjeet
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
💡 Ammattilaisvinkit: Ensuring the chicken is dry helps it to brown better. - 2
Heat the butter and olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Sear the chicken pieces until golden brown on all sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
💡 Ammattilaisvinkit: Don't overcrowd the pan; sear the chicken in batches if necessary. - 3
Reduce the heat to medium and add the chopped shallots to the pan. Cook, stirring occasionally, until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Ammattilaisvinkit: Scrape up any browned bits from the bottom of the pan as you cook the shallots and garlic. - 4
Pour in the Calvados and carefully ignite it with a long match or lighter (flambé). Let the flames die down, scraping the bottom of the pan to deglaze.
💡 Ammattilaisvinkit: Be cautious when flambéing; ensure there are no flammable materials nearby. - 5
Add the hard cider and chicken broth to the pan. Bring to a simmer, then return the chicken pieces to the pan. Add the thyme sprigs.
💡 Ammattilaisvinkit: Ensure the liquid comes about halfway up the sides of the chicken. - 6
Cover the pan, reduce the heat to low, and simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
💡 Ammattilaisvinkit: Simmering gently ensures the chicken stays moist. - 7
Remove the chicken from the pan and set aside. Stir in the heavy cream and sliced apples. Bring to a simmer and cook for 5-7 minutes, or until the apples are slightly softened and the sauce has thickened.
💡 Ammattilaisvinkit: The apples should be tender but still hold their shape. - 8
Return the chicken to the pan to warm through. Remove the thyme sprigs. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
💡 Ammattilaisvinkit: This dish is excellent served with rice, mashed potatoes, or crusty bread.
💡 Ammattilaisvinkit
- ✓For a richer flavor, use a good quality Calvados.
- ✓If you can't find hard cider, a dry apple cider or even a dry white wine can be substituted.
- ✓The apples add a touch of sweetness and texture; choose varieties that hold their shape when cooked.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a handful of sautéed mushrooms along with the shallots.
- For an extra layer of flavor, add a tablespoon of Dijon mustard to the sauce with the cream.
- Use pork tenderloin instead of chicken for a different take on this classic pairing.