Poulet Vallée d'Auge

Poulet Vallée d'Auge

A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down

Difficulty and servings

Moderately easy

Serves 2, but easily halved or doubled

Preparation and cooking times

Total time

Takes 35-45 minutes

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.
Try

Rice as the side dish

Boil 200g/8oz risotto rice in lots of salted water for 15 minutes, drain and stir in a little butter.

687 kcalories, protein 40g, carbohydrate 14g, fat 45 g, saturated fat 23g, fibre 2g, salt 0.97 g

Recipe from Good Food magazine, October 2002.

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Latest comments and suggestions

  • Binder photo linda`s

    18 January 2008

    linda`s rated this recipe

    4 stars

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  • Binder photo Rach

    28 February 2008

    Rach commented on this recipe

    Absolutely fantastic dish - you wouldn't normally put calvados with chicken, but try this one out

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  • Binder photo Louise

    27 April 2008

    Louise rated and commented on this recipe

    5 stars

    This is just like a meal you'd get in a lovely homely french restaurent. I had to take the shallots out while browning the chicken becuase they were started to burn a little. Used brandy instead of calvados and it was perfect. Served with crushed roasted new potatoes and steamed broccoli.

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  • Binder photo Carl Marsh

    29 August 2008

    Carl Marsh rated and commented on this recipe

    4 stars

    I wasn't sure this would be a hit, but it definitely was - the whole family loved it and the recipe has already been passed on to friends. I'm thinking of trying a less creamy version - maybe replacing some of the creme fraiche with a red wine tomato sauce? - but it's great as it is. And if you're trying to get your kids into cooking, 'food you set fire to' is a major attraction.

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  • Binder photo Carl Marsh

    29 August 2008

    Carl Marsh commented on this recipe

    I wasn't sure this would be a hit, but it definitely was - the whole family loved it and the recipe has already been passed on to friends. I'm thinking of trying a less creamy version - maybe replacing some of the creme fraiche with a red wine tomato sauce? - but it's great as it is. And if you're trying to get your kids into cooking, 'food you set fire to' is a major attraction.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo chef lever

    14 February 2009

    chef lever commented on this recipe

    Had this for valentines dinner with my wife , went down a treat !!

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  • Binder photo Maryse

    29 September 2009

    Maryse rated and commented on this recipe

    5 stars

    I added a little more apples and more sauce, but otherwise the dish was great, would use this recipe on big occasions.

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  • Binder photo kaylouise182

    14 February 2010

    kaylouise182 rated this recipe

    5 stars

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  • Binder photo thetwistedblue

    23 February 2010

    thetwistedblue rated this recipe

    5 stars

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  • Binder photo trish

    19 March 2010

    trish rated this recipe

    5 stars

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  • Binder photo KatyCooks

    08 August 2010

    KatyCooks rated and commented on this recipe

    5 stars

    Well, I just made this for dinner. Two completely empty plates means it went down extremely well! First off, how nice to find a delicious recipe for two where I didn't have to halve or quarter the quantities. But most importantly - what a delicious combination of ingredients! I am deeply impressed with this one. Not so complicated as to be daunting, but special enough for a meal with friends as it would be a breeze to double or treble the straightforward quantities for 4 or 6 (as mentioned). A definite winner!

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  • Binder photo heidi

    19 August 2010

    heidi rated and commented on this recipe

    5 stars

    I love this dish! Made it a couple of times already, and so far everyone has absolutely loved it. I leave the crème fraîche out of the sauce, though, and instead serve it with potatoes baked in a special clay pot called "Kartoffelfeuer". That goes wonderfully with the chicken as well. Really a lovely dish!

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  • Binder photo Veloce

    05 September 2010

    Veloce rated and commented on this recipe

    5 stars

    This was fantastic!! I cooked this for a "different" Sunday lunch and it was a real hit. Will be doing this again. The recipe is very straight forward and gives a real taste of Northern France.

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  • Binder photo Iceteabar

    09 October 2010

    Iceteabar rated this recipe

    2 stars

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  • Binder photo Clare

    15 December 2010

    Clare commented on this recipe

    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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  • Binder photo Yoges

    04 March 2011

    Yoges rated and commented on this recipe

    4 stars

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

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  • Binder photo Anndiner

    19 October 2011

    Anndiner rated and commented on this recipe

    5 stars

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

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  • Binder photo Amy Fell

    22 October 2011

    Amy Fell rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Smizzel

    23 October 2011

    Smizzel rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Druuna Lea

    25 December 2011

    Druuna Lea rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Serves 2, but easily halved or doubled

Preparation and cooking times

Total time

Takes 35-45 minutes

Luxurious one-pan classic

Ingredients

  • 2 small Cox's or other crisp eating apples
  • 40g/1½ oz butter
  • 2 shallots , finely chopped
  • 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
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687 kcalories, protein 40g, carbohydrate 14g, fat 45 g, saturated fat 23g, fibre 2g, salt 0.97 g

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