Normandy Chicken with Cider and Apples — Poulet Vallée d'Auge
A Norman classic from the Vallée d'Auge, chicken braised with cider, Calvados, cream and apples.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry, season with salt and pepper. Peel and wedge apples. Halve potatoes, toss with olive oil and salt. Finely chop shallots, quarter mushrooms, trim green beans. Measure cider, Calvados, stock, crème fraîche. Pick thyme and bay leaf.
Roast
Spread potatoes on a tray, roast at 200°C for 35 minutes until golden and tender, stirring halfway.
Sear
Heat oil and half butter in a heavy pan over medium-high. Sear chicken skin-side down 7 minutes until deep golden, flip and sear 3 minutes more. Transfer to a plate. While chicken cooks, sauté apples in remaining butter over medium for 4 minutes until edges caramelize, remove and reserve.
Build
Reduce heat to medium, add shallots and mushrooms to pan, sauté 5 minutes until soft and golden. Off heat, add Calvados and reduce 30 seconds over flame. Pour in cider, scrape base clean, add stock, thyme, and bay.
Braise
Return chicken skin-side up with juices, simmer uncovered over medium heat for 15 minutes. Return apples, simmer 5 minutes more until chicken is cooked through. Stir in crème fraîche, simmer 2 to 3 minutes until sauce coats a spoon.
Finish
While sauce simmers, blanch green beans in salted boiling water for 3 to 4 minutes until bright and just tender. Drain, toss with butter and salt. Scatter parsley over chicken and plate with roasted potatoes and green beans alongside.
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