Chicken Auge Valley - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Chicken Auge Valley - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Apple Sauce Chicken - Poulet Vallée d'Auge

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Chicken Auge Valley

A tasty apple sauce chicken meal

Poulet Vallée d’Auge, or “Chicken Auge Valley,” is a quintessential French dish hailing from the Normandy region. It features succulent chicken pieces bathed in a luscious sauce that embodies the region’s rich culinary traditions. The sauce, a star in its own right, is made by simmering the chicken with aromatic vegetables, cider, and Calvados, infusing it with a delicate apple essence. The pièce de résistance comes with the addition of heavy cream, yielding a velvety texture and a perfect balance of sweet and savoury. This dish is a celebration of Normandy’s bountiful apple orchards and dairy products, served with sautéed apples for a delightful contrast, and often garnished with fresh herbs to enhance the flavory.

Poulet Vallée d’Auge embodies the essence of Norman cuisine and is enjoyed during special occasions, bringing a taste of the French countryside to the table.

Beyond its classic chicken version, variations with other meats like veal or pork showcase the adaptability of this sumptuous dish. It stands as a testament to the culinary heritage of Normandy, renowned for its gastronomic treasures. Whether enjoyed in a cozy family setting or at a special gathering, Poulet Vallée d’Auge offers a culinary journey that encapsulates the traditional and the gourmet in a single, flavourful creation.

Ingredients

1 whole chicken, cut into 8 pieces
4 apples (Green or yellow)
3 carrots
1 leek (the white part)
2 onions
3 shallots
11oz - 300g button mushrooms
1 ½ cups of dry apple cider (non sweetened)
5 tbsp of butter
100ml of Calvados (an apple brandy)
1 bouquet garni (a bundle of herbs)
1 cup Creme fraiche
Salt and freshly ground black pepper
(Serve with broccolini and mashed potato, fresh herbs.)

Steps

Step 1
Peel the onions, shallots and wash the leek, then slice and chop finely.

Season the chicken pieces with salt and pepper on each side.
Step 2

In a pot, melt 3 tbsp butter and brown the chicken on each side, remove from pot and set aside. To the same pot, add the sliced vegetables (onion, shallot & leek) and cook until soft.
Step 3

Return the chicken and splash in the the Calvados and (if safe) flambé the contents of the pot.
Step 4

Once the alcohol has burnt off, add the carrots, the apple cider and the bouquet Garni (a bundle of herbs), cover, and let it simmer for 45 minutes.
Step 5

Meanwhile, peel the apples, cut them into quarters, and sauté them along with the button mushrooms in 2 tbsp of butter for about 6 minutes.
Step 6

Remove the chicken and carrot pieces and set aside. Strain the sauce through a fine sieve and reduce it back in the same pot. Add the cream, and reduce until it reaches a nice consistency. Add salt and pepper.
Step 7

Return the chicken, carrots, and add the apples and mushrooms to the pot, simmer 5-10 minutes. (Don’t let apples become mushy)
Step 8

Serve the dish garnished with fresh herbs, accompanied by mashed potatoes or rice pilaff and a green vegetable such as green beans or broccolini.

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