Poulet Vallée D'Auge

Poulet Vallée D'auge

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Vicki Butts (lazyme)


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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20 Min
45 Min
Stove Top


  • 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

  • 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


  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.

Printable Recipe Card

About Poulet Vallée D'Auge

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

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