poulet vallée d'auge
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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.
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yield
4 serving(s)
prep time
20 Min
cook time
45 Min
method
Stove Top
Ingredients For poulet vallée d'auge
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4whole chicken breasts (with skin) split and boned
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1/2 ccalvados or applejack
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1 Tbspminced frresh tarragon or 1 tsp. dried
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grating of nutmeg
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salt and white pepper
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3 Tbspclarified butter
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1/2 cchicken broth or cider
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1/2 clight cream
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2egg yolks
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whole fresh tarragon leaves, optional
- SAUTEED APPLES:
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3 Tbspclarified butter
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8 mdgolden delicious apples or tart green apples, pared, cored, each cut into eighths
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2 Tbspminced shallots or chives
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1 Tbspminced fresh tarragon, or 1 tsp dried
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grating of nutmeg
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salt and white pepper
How To Make poulet vallée d'auge
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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.
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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).
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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.
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4Cover and continue to cook over low heat 30 minutes or until done.
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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.
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6When both apples and chicken are done, taste for seasoning and adjust.
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7Spread apples on a heated serving platter.
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8Remove toothpicks from chicken and arrange on the apples. Keep warm while preparing sauce.
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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.)
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10Taste for seasoning. Strain into a warm sauce boat. Spoon a small amount over chicken.
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11Garnish with tarragon leaves and serve immediately.
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