Poulet Vallée d'Auge

Name: Poulet Vallée d'Auge
Total time: 65 min
Yield: Serves 6
Cuisine: Normandy
Ingredients: 1 free-range chicken, 1.5 kg (3⅓ lb), cut into 8 pieces; 500 g (18 oz) button mushrooms; 4 Reinette apples; 3 shallots; 50 g (3½ tbsp) salted butter; 100 ml (⅓ cup + 1 tbsp) Calvados; 200 ml (¾ cup + 1 tbsp) dry hard cider; 300 ml (1¼ cups) crème fraîche; Salt, pepper, parsley

Normandy chicken with cider, Calvados and cream

⏱ 65 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1free-range chicken, 1.5 kg / 3⅓ lb, cut into 8 pieces
500 g (18 oz)button mushrooms
4Reinette apples
3shallots
50 g (2 oz)salted butter
100 ml (½ cup)Calvados
200 ml (¾ cup)dry cider
300 ml (1¼ cups)thick crème fraîche
Saltpepper, parsley

1 free-range chicken, 1.5 kg / 3⅓ lb, cut into 8 pieces
500 g (18 oz) button mushrooms
4 Reinette apples
3 shallots
50 g (2 oz) salted butter
100 ml (½ cup) Calvados
200 ml (¾ cup) dry cider
300 ml (1¼ cups) thick crème fraîche
Salt pepper, parsley

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Season the chicken pieces with salt and pepper.
Melt the butter in a Dutch oven and brown the chicken on all sides.
Add the chopped shallots and sweat 2 minutes.
Flambé with the Calvados, then deglaze with the cider.
Cover and cook 30 minutes over low heat.
Meanwhile, sauté the sliced mushrooms and apple wedges.
Add them to the pot and cook 10 more minutes.
Remove the chicken and keep warm.
Add the crème fraîche and reduce until it coats a spoon.
Adjust the seasoning, spoon the sauce over the chicken and sprinkle with parsley.