Poulet Vallée d’Auge

This amazing, comforting chicken dish is brought to us from Normandy, in the north of France. They produce a delightful spirit called Calvados, which is used to flambé the chicken before their local apple cider is added, finishing it all off with cream.

6 Servings

Ingredients:

1 whole chicken, cut into 6 parts

50gr butter

2 twigs of thyme

20cl Calvados

2 shallots, finely chopped

20cl dry apple cider

250gr mushrooms, peeled & sliced in halves

20cl heavy cream

1 egg yolk

Instructions:

Season pieces of chicken with salt & pepper.

Melt the butter in a casserole dish and brown the chicken on all sides, with the thyme.

Add the Calvados & carefully light it on fire, ensuring you have a lid on hand for the next step.

Flambé for 15-20 seconds. If the fire does not go out on its own, cover with a lid to put it out.

Add the shallots & simmer for 5 minutes.

Pour in the cider, bring to a simmer on low heat, pop the lid on & allow to cook for 30 minutes.

Remove the thyme branches. Add the mushrooms & simmer another 10 minutes.

Remove chicken pieces & place in a serving dish.

Add the cream & reduce on medium low heat for 10 minutes.

Add the egg yolk and whisking constantly until sauce thickens.

Pour the sauce over the chicken & serve immediately.