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


  • kcal687
  • fat45g
  • saturates23g
  • carbs14g
  • sugars0g
  • fibre2g
  • protein40g
  • salt0.97g
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  • 2 small Cox's or other crisp eating apples



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

  • 40g/1½ oz butter



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

  • 2 shallots, finely chopped



    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



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


  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, questions and tips

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24th Jan, 2013
Very nice
13th Nov, 2012
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!
1st Nov, 2012
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!
1st Nov, 2012
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
27th Sep, 2012
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!
22nd Sep, 2012
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!
19th Jul, 2012
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!
23rd Oct, 2011
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.
22nd Oct, 2011
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!
19th Oct, 2011
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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