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.

From Five Star Favorites, Friends of Mamie and Ike.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Rub 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.
2Gently 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).
3When chicken has cooked about 10 minutes, warm the remaining Calvados, pour over chicken and ignite. Shake pan gently until flame dies, then add broth.
4Cover and continue to cook over low heat 30 minutes or until done.
5While 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.
6When both apples and chicken are done, taste for seasoning and adjust.
7Spread apples on a heated serving platter.
8Remove toothpicks from chicken and arrange on the apples. Keep warm while preparing sauce.
9Combine 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.)
10Taste for seasoning. Strain into a warm sauce boat. Spoon a small amount over chicken.
11Garnish with tarragon leaves and serve immediately.

About this Recipe

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