Project Description

Poulet vall

Full Recipe in Details

INGREDIENTS
  • 2 Granny Smith apples (peeled, cored and quartered)

  • 2 Nashi Pears (peeled, cored and quartered)

  • 2 Celery stalks (diced)

  • 1 Leek (diced)

  • 100g Mushrooms (diced)

  • 40g butter

  • 1 Bunch Spring Onion, finely chopped

  • 4 free-range boneless chicken breast fillets, or thighs, with skin on (about 700g)

  • 4 tbsp. Calvados or brandy

  • 100ml chicken stock (use more if required)

  • 150ml Apple cider

  • 200ml crème fraîche

  • squeeze of lemon juice

  • Sprigs of Thyme and a few fresh bay leaves

  • finely chopped fresh parsley or coriander, to serve

  • Pie Pastry dough, enough for the base, sides and top if you are making a pie

GUIDE / INSTRUCTIONS
  • Quarter and core the pear and apples and cut into smallish pieces – 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, celery, spring onion, and leeks.

  • Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender. Lift out and set aside. Melt the remaining butter in the pan and fry the chicken without moving it, for 4-5 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.

  • Heat about one third of the calvados in small pan, then pour it over the chicken in the pan, stirring. Repeat with the remaining calvados, in two batches. Add and Cook the Mushrooms for 3 – 4 minutes until rich golden brown.

  • Pour in the stock and cider and season with salt, pepper and herbs. Cover and simmer very gently for 20 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.

  • Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apple and vegetables, followed by the crème fraîche and keep the pan over a low heat. 

  •  Carve each breast or thigh thickly into diagonal slices and transfer them to your pie dish. Check the seasoning of the sauce and spike with a touch of lemon juice, if needed, then spoon the sauce over the chicken.

  • Sprinkle with parsley/coriander, cover your pie and finish the pastry in the over for a further 10 to 15 minutes.

NOTES

Have a great week ahead and happy local food eating!