Poulet Vallée d'Auge (Chicken from the Auge Valley)

 

                This classic from the Auge Valley in the heart of Normandy appears in cookbooks with many variations. The region of Normandy is famous for its rich dairy products, its bountiful apple harvest and, of course, its famous apple brandy called Calvados.

                For variation, sauté 1 peeled and sliced cooking apple in butter until tender, then add the slices to the pan with the cream sauce and heat through.

Serves 6

• 6-8 chicken pieces
• Salt and pepper, to taste
• 60 gr butter
• 185 gr small mushrooms, finely sliced
• 1 onion, chopped
• 1 small bay leaf
• 1 sprig thyme
• 45 ml Calvados
• 60 ml heavy cream
• Fresh herbs, for garnish

1. Season the chicken with salt and plenty of pepper ; melt the butter in a large pan over medium heat and when hot, add the chicken and brown on all sides.
2. Add the mushrooms, onion, bay leaf and thyme ; cover the pan and cook for 25 to 30 minutes or until the chicken is cooked through.
3. Heat the Calvados in a spirit warmer or small saucepan, set it afire and pour over the chicken ; baste the chicken with the juices in the pan.
4. Remove the chicken pieces from the pan and place in prewarmed serving dish ; keep warm without letting it overcook.
5. Remove the bay leaf and thyme, add the cream to the pan and simmer for 2 to 3 minutes ; adjust seasoning if necessary.
6. Pour the creamy sauce over the chicken pieces, garnish with your choice of fresh herbs and serve at once.

A Riesling will best complement this chicken dish.

BON APPÉTIT