Poulet Vallee d'Auge

Poulet Vallee d'Auge

I can't even pronounce this but if you like frenchy style creamy chicken with apples and a bit of apple brandy, you are in for a mid week treat. Surprisingly easy and very very 70's dinner party. I just love food that smells a bit drunk.

Method

core and chop apples, then sautee them in half the butter. This takes a while for them to soften and become golden so carry on with the rest and occasionally gently stir the apples.

Melt remaining butter and sautee shallots and herbs, then turn up heat and brown the chicken 5 mins each side. Pour in Calvados and burn off alcohol (shame i know). Pour in chicken stock and bring to simmer - allow to cook for about 20-25 mins.

When chicken is soft put in creme fraiche and apples, cook on low just to thicken up sauce.

Serve onto a bed of mashed potato, top each dish with a bit of lemon juice and parsley

Ingredients

  • 40 g butter
  • 2 apples, cored and chopped into thick pieces
  • 3 shallots, peeled and chopped
  • 2 fresh bay leaves
  • 1 tbsp fresh thyme
  • 4 x 700 g maryland chicken pieces, skin on
  • 6 tbsp calvados
  • 120 ml chicken stock
  • 120 ml crème fraîche
  • Juice of ½ lemon
  • 2 tbsp finely chopped flat-leaf parsley

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