Poulet Vallée d'Auge

Poulet Vallée d'Auge

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(28 ratings)

Takes 35-45 minutes

More effort

Serves 2, but easily halved or doubled
A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down

Nutrition and extra info

Nutrition:

  • kcal687
  • fat45g
  • saturates23g
  • carbs14g
  • sugars0g
  • fibre2g
  • protein40g
  • salt0.97g
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Ingredients

  • 2 small Cox's or other crisp eating apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 40g/1½ oz butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 shallot, finely chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 free-range boneless chicken breast fillets, with skin on (about 350g/12oz total weight)
  • 4 tbsp Calvados or ordinary brandy
  • 100ml/3½fl oz chicken stock
  • 100ml/3½fl oz crème fraîche, full-fat or low-fat
  • squeeze of lemon juice
  • finely chopped fresh parsley, to serve

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Quarter and core the apples and cut into smallish dice – a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.

  2. Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don’t start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.

  3. Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.

  4. Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.

  5. Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.

  6. Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.

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Comments (29)

Mama Bookworm's picture
5

Simply delicious. Used a whole chicken cut into joints ( I don't really like skinless and boneless chicken breasts for casseroling) and cooked it on a low heat (130 degrees fan) for about 90 mins. I forgot about the apples (?) but it didn't matter as the flavour from the Calvados was gorgeous. Served with green beans and crusty bread and all plates were wiped clean. Will definitely make again. .

hazelsk89's picture
5

Fantastic recipe, easy to follow. Made it a little healthier by using Flora Light and got rid of the skin on the chicken. Also halved the creme fraiche but it still tasted amazing. Only had apricot brandy to hand, but it lit up and added a wonderful depth of flavour. Served with steamed veg and baby new potatoes. One to try again and again!

david27's picture

Delicious. All plates cleared every time, what better comment!

johnince's picture
4

The picture of this dish seems to suggest less apple and possibly no creme fraiche, or less creme fraiche. My sauce was more like the colour of milky tea. I have tried this recipe twice and do love it. For the first time I couldn't get Cox's so used 3/4 of a Granny Smith, which I have to say I preferred; the quantity of apple to chicken and the taste. While typically a dish from Normandy; apples, Calvados and something creamy, I might try it without the creme fraiche, or less creme fraiche next time. And a bit of garlic, well it is a French recipe!

henriettap's picture

can somebody tell me how to save things to your favourites. Cant work it out and can't find a help section on this site.

gemini18189's picture
5

This recipe was delicious! We served it with a creamy mashed potato and the whole dish was amazing! Have recommended it to all the family!

lizleicester's picture
4

Tasty but slightly underwhelming after the excitement of flaming brandy. Not quite saucy enough somehow - I didn't need to reduce the sauce at all, it was already done...

cornishshar's picture
4

Very nice

jmv696's picture
5

Fantastic recipe....my other half was sceptical about having chicken with apples but he really enjoyed it. Me...I loved the meal and will definitely make it again but if I am honest, I enjoyed setting fire to the Calavdos the most. I always feel like a proper chef when I have to do that!

harrymondeo's picture
5

Wonderful recipe! Followed everything except used chicken legs, I only eat free range and had them available after cutting up a whole bird. Real taste of France.....do use Calvados if possible!

harrymondeo's picture
5

Wonderful recipe! Followed everything except used chicken legs, I only eat free range and had them available after cutting up a whole bird. Real taste of France.....do use Calvados if possible!

dawnscanlon's picture
5

This is a pretty easy dish to make (as soon as you get used to the scary blue flame!) and it is extremely delicious! Flavours are very deep and I served with potatoes dauphanoise and garlic buttered sauted mushrooms...nice crisp french white wine to finish..perfect! Enjoy it!

sjampack's picture
5

Absolutely beautiful!
I cooked this dish for a friend who doesn't eat red meat, she was really impressed and I really enjoyed the flavour myself!
Lovely recipe and very easy to make too!

duttiep's picture
5

Love this dish. Made it a couple of days ago. Couldn't get cox's apples so used pink lady. Also used brandy not calvados. No rice in the cupboard so used some rigatoni to accompany. Went great with the sauce. My daughter (age 30 something) loved it too and has already asked if we can have it again this weekend!

smizzel's picture
3

I liked this recipe although I personally thought that the amount of apples made the dish to sweet also i had to cook my chicken for longer as the breasts were quite chunky so that through me off time but the sauce was fantastic.

amybelle123's picture
5

Fantastic!!! Cooked this for my husband and was immediately awarded with 10/10. This was an amazing recipe, I served it with grilled asparagus and potato dauphinoise. We absolutely loved it! It is a recipe for a special occasion and i'm sure i'll make it again!

anndiner's picture
5

I like the mix of chicken and apples, but didn't feel the taste of calvados at all, will try again. Thanks

yogesinperu's picture
4

It's fantastic and really quite easy-best chicken recipe I've ever tasted!

freya99's picture

Cooked this for a birthday meal. Husband loved it, and said the pyrotechnic display I put on when, (tryng to shortcut), I flamed all the brandy in one go, flames to the ceiling, puddle of burning brandy spreading across the kitchen floor, only added to the occasion!!

Note to self- Follow the recipe as written in future.

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