Poulet Vallée d'Auge
A classic Norman dish featuring chicken braised in cider and Calvados, enriched with cream and served with apples. It's a rich and flavorful poultry preparation that highlights the produce of the Pays d'Auge region.
🧂 Ingredients
- 1.8 kg Chicken(cut into pieces (preferably free-range))
- 80 g Butter
- 3 tbsp Olive oil
- 2 large Onions(finely chopped)
- 1 medium Carrots(finely chopped)
- 500 g Mushrooms(cleaned and sliced)
- 10 cl Calvados(or other apple brandy)
- 20 cl Dry cider(preferably from Pays d'Auge)
- 20 cl Chicken stock
- 20 cl Crème fraîche(full-fat)
- 1 large Egg yolks
- 1 pinch Nutmeg(freshly grated)
- to taste Salt
- to taste Black pepper
- 7 medium Apples(firm, tart varieties like Reine des Reinettes, cored and quartered)
- Lardons(optional, for garnish)
- Parsley(fresh, chopped, for garnish)
👨🍳 Instructions
- 1
Pat the chicken pieces dry and season with salt and pepper. In a large Dutch oven or heavy-bottomed pot, melt 50g of butter with the olive oil over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken and set aside.
💡 Tip: Ensure the pot is hot before adding chicken for good searing. - 2
Add the chopped onions and carrots to the pot and sauté until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
- 3
Return the chicken to the pot. Pour in the Calvados and carefully flambé it (stand back and use a long match or lighter). Once the flames subside, add the dry cider and chicken stock. Bring to a simmer, then reduce the heat to low, cover, and cook for 20 minutes.
💡 Tip: Ensure good ventilation when flambéing. If you don't want to flambé, simply let the Calvados cook off for a minute or two. - 4
While the chicken is simmering, prepare the apples. In a separate large skillet, melt the remaining 30g of butter over medium heat. Add the apple quarters and sauté until lightly golden and slightly softened, about 5-7 minutes. Set aside.
- 5
After 20 minutes of simmering, add the sautéed apples to the pot with the chicken. Cover and continue to cook for another 15-20 minutes, or until the chicken is cooked through and tender.
- 6
In a small bowl, whisk together the crème fraîche and egg yolk. Remove the chicken and apples from the pot and arrange them in a serving dish. Bring the sauce in the pot to a gentle simmer. Whisk in the crème fraîche and egg yolk mixture, stirring constantly until the sauce thickens slightly. Do not boil after adding the egg yolk.
💡 Tip: Adding the egg yolk off the heat prevents it from scrambling. - 7
Pour the thickened sauce over the chicken and apples. Garnish with optional lardons and fresh chopped parsley. Serve immediately.
💡 Tip: This dish is excellent served with steamed potatoes or crusty bread.
💡 Pro Tips
- ✓Using a free-range chicken will yield a richer flavor.
- ✓The quality of the Calvados and cider significantly impacts the final taste.
- ✓If you prefer a smoother sauce, you can strain the sauce before whisking in the crème fraîche and egg yolk.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include lardons cooked with the onions and mushrooms for added depth.
- A touch of cream can be used instead of crème fraîche if unavailable.