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Chicken with Apples
Poulet Vallée d'Auge
A Recipe From: Normandy
Apples, cider and cream (the holy trinity of Normandy?) combine to produce a very satisfying chicken recipe.

Skill Level: Easy
Serves: 4 : 4

Season the chicken pieces with salt. Heat the clarified butter in a sauté pan, add the chicken pieces and brown all over (work in batches if necessary). Remove and set aside. Add the onion and carrot to the pan and cook over low heat until the onion is translucent, 3 to 5 minutes. Remove any fat from the pan. Sprinkle the flour over the vegetables and cook until it browns, 1 to 2 minutes. Stir in the cider and stock, scraping up the browned pan juices. Return the chicken to the pan, add the bouquet garni and bring to a boil. Cover and simmer 15 minutes. Heat the Calvados in a small saucepan, light it with a match and simmer until it reduces by half. Add the Calvados to the chicken and continue cooking the meat until tender, 10 to 15 minutes longer. Remove the chicken and keep warm. Bring the cooking liquid to a boil, then reduce the heat and simmer until reduced by half. Strain the liquid into a small heavy saucepan. Add the crème farce and continue simmering until the sauce reduces by a third. Season to taste. Meanwhile, prepare the apple garnish. Melt the butter in a large frying pan over medium-high heat. Add the apples with a little salt and pepper and cook until they are tender and golden on both sides, about 10 to 15 minutes. To serve arrange the pieces of chicken on warmed platter or individual plates and pour the sauce over them. Surround with the apple quarters and serve immediately.

Sylvaine's tips
French hard cider is still difficult to find in the US: feel free to substitute a domestic brand. Non-alcoholic cider or apple juice will be too sweet for this recipe.

Recipe Contributed By
Joie de Vivre

Recipe Category: Chicken

1 3.5 Lb chicken, cut up
3 Tbsp butter
Salt & pepper
1 cup creme fraiche
1/2 cup Calvados
1 bouquet garni
1 cup chicken stock Available Online
1 cup dry hard cider
1 Tbsp flour
1 carrot, finely chopped
1 onion, finely chopped
4 Tbsp clarified butter
4 small apples, peeled and quartered

Wine Pairings

wine Marsannay (white Burgundy)

wine Unoaked Chardonnay

Items Available For This Recipe

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