Poulet Vallée D'auge Recipe

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Poulet Vallée D'Auge

Vicki Butts (lazyme)

By
@lazyme5909

This is a classic dish from Normandy's Auge Valley- chicken flamed with Calvados (apple brandy) and served with sauteed apples. For variety, pheasant, partridge, goose-or even sweetbreads-may be substituted for the chicken.

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Serves:

4

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

4
whole chicken breasts (with skin) split and boned
1/2 c
calvados or applejack
1 Tbsp
minced frresh tarragon or 1 tsp. dried
grating of nutmeg
salt and white pepper
3 Tbsp
clarified butter
1/2 c
chicken broth or cider
1/2 c
light cream
2
egg yolks
whole fresh tarragon leaves, optional

SAUTEED APPLES:

3 Tbsp
clarified butter
8 medium
golden delicious apples or tart green apples, pared, cored, each cut into eighths
2 Tbsp
minced shallots or chives
1 Tbsp
minced fresh tarragon, or 1 tsp dried
grating of nutmeg
salt and white pepper

Directions Step-By-Step

1
Rub chicken with some of the Calvados and a mixture of tarragon, nutmeg, salt and white pepper. Shape into tidy ovals, tucking ragged edges under and securing with toothpicks. Set aside.
2
Gently heat two skillets, each containing 3 tablespoons clarified butter. Place chicken pieces in one skillet and saute over low heat, turning often (do not brown).
3
When chicken has cooked about 10 minutes, warm the remaining Calvados, pour over chicken and ignite. Shake pan gently until flame dies, then add broth.
4
Cover and continue to cook over low heat 30 minutes or until done.
5
While chicken cooks, combine apples, shallots and seasonings in the other skillet. Mix well and saute until apples are tender and lightly browned, about 30 minutes.
6
When both apples and chicken are done, taste for seasoning and adjust.
7
Spread apples on a heated serving platter.
8
Remove toothpicks from chicken and arrange on the apples. Keep warm while preparing sauce.
9
Combine juices from both pans in one skillet. Blend cream and egg yolks; stir into juices. Cook over low heat (do not boil), stirring constantly until slightly thickened. (The sauce should be thin.)
10
Taste for seasoning. Strain into a warm sauce boat. Spoon a small amount over chicken.
11
Garnish with tarragon leaves and serve immediately.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French