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Recipe : **** Chicken Vallee D’Auge Style

Chicken Vallee D’Auge Style
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    1 h 05
  • Ready in
    1 h 30
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
chicken, chicken

Recipe's Ingredients

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  • fine salt and freshly groud black pepper
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 tablespoon flour
  • 1 large bouquet garni
  • 2 medium green apples, peeled, cored, 12 wedges
  • fine salt and freshly ground black pepper
  • 1.9 kg whole chicken cut into 13 pieces
  • 250 ml normandy-style cider
  • 250 ml chicken stock
  • 130 ml calvados, flamed and reduced by half
  • 120 ml heavy cream

  • Recipe preparation steps

  • 1
    Preheat oven to 80°C. Preheat serving plates.
  • 2
    Season chicken pieces with pepper and salt. Using a high-sided frying pan large enough to hold the chicken in a single layer, melt butter over medium-high heat. Place the chicken pieces in the hot pan and brown.
  • 3
    Remove the chicken and keep warm. Add the onion and carrot to the hot pan and sauté until the onion softens. Add the flour, mix well, and brown slightly. Add the cider, stock, bouquet garni, calvados, and reserved chicken. Bring to a boil, lower heat to simmer, cover, and cook. Remove pieces of the chicken as they cook and keep warm.
  • 4
    When all the chicken is removed, increase heat to high and reduce remaining sauce by one-half. Strain sauce into a saucepan, add cream, and reduce until thickened.
  • 5
    In the meantime, melt the butter for the garnish in a medium sauté pan over high heat. Add the apple wedges, salt and pepper, and sauté until tender and golden. Keep warm until needed.
  • 6
    Divide chicken and apple wedges among warm serving dishes. Top with sauce.
  • Ready !