poulet vallée d'auge

How To Make poulet vallée d'auge

• 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.
• Step 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).
• Step 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.
• Step 4
  Cover and continue to cook over low heat 30 minutes or until done.
• Step 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.
• Step 6
  When both apples and chicken are done, taste for seasoning and adjust.
• Step 7
  Spread apples on a heated serving platter.
• Step 8
  Remove toothpicks from chicken and arrange on the apples. Keep warm while preparing sauce.
• Step 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.)
• Step 10
  Taste for seasoning. Strain into a warm sauce boat. Spoon a small amount over chicken.
• Step 11
  Garnish with tarragon leaves and serve immediately.
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