Poulet Vallée D'Auge

Poulet Vallée D'auge Recipe

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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

How to Make Poulet Vallée D'Auge

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.

Printable Recipe Card

About Poulet Vallée D'Auge

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