Project Description

Poulet Vallée D’Auge

Full Recipe in Details

Poulet Vallée D’Auge is a traditional French dish from the Normandy region of Pays d’Auge, the land of butter, cream and delicious pears and apples – just like our local Gippsland region! So it’s no surprise that a dish from that region would feature all of these delicious things. Serves 5 to 6 and takes about 30 minutes to prepare.

INGREDIENTS
  • 3 pink lady apples, cored and diced

  • 2 pears, cored and diced

  • 100g butter, divided

  • 1 tablespoon olive oil

  • 2 kg bone-in skin-on chicken thighs and/or drumsticks

  • Salt and freshly ground pepper to taste

  • 2 large shallots or onions, finely chopped

  • ¼ cup Calvados brandy (substitute: any plain brandy or cognac)

  • 1-2 cups apple or pear cider

  • ¾ cup chicken stock

  • 3 sprigs thyme

  • 3 bay leaves

  • ½ to 1 cup creme fraiche, depending how creamy you like it

  • Chopped fresh parsley to garnish

GUIDE / INSTRUCTIONS
  • In a large pot or dutch oven, heat 3 tablespoons of butter, over medium heat, until melted. Add the apples/pears and sautée until golden brown and tender, about 10 minutes. Remove with a slotted spoon and reserve.

  • Season chicken with salt and pepper on both sides. Increase heat to medium-high and add the remaining tablespoon of butter and oil. When hot, add chicken and, working in batches, cook until golden brown, about 4 minutes per side. Remove to a plate and reserve.
    Add the onions to the pot and sauté, stirring often, until soft and translucent, about 2 minutes.

  • Add the chicken skin side up back to the pot, remove pot from heat, add Calvados and light with a long match or lighter to flambé. Once the flames die down, return pot to the heat and add cider. Cook for about 5 minutes to reduce.

  • Add the chicken broth and herbs. Cover, bring to a boil, lower the heat and cook for 20 minutes or until the chicken is tender. Using a slotted spoon, transfer the chicken to a plate.

  •  Raise the heat to medium high and bubble the remaining juices for a minute or two, just to reduce a little. Then, remove the bay leaves and thyme sprigs and whisk in the creme fraiche.

  • Gently return the chicken to the sauce, top with the reserved apples, and sprinkle with parsley. Serve immediately. So good!

NOTES

Have a super week ahead and enjoy eating well and staying healthy!