French Food Friday - Poulet à la Vallée d'Auge/ Normandy Chicken

 

Bonjour mes belles,

Last week we spent the week eating as much seafood as we could so this weekend I am planning on cooking one of our favourite recipes; Poulet à la Vallée d'Auge, a dish that was created in the area we love and where we always stay when visiting Normandy.

Poulet à la Vallée d'Auge/ Normandy Chicken

Ingredients

1 whole chicken 50 g butter 200 g fresh button mushrooms 50 g onion 150 heavy cream 1 glass of cider 1 liqueur glass of Calvados or any other

brandy 1 egg yolk Salt pepper

METHOD

Preparation 20 min

Cooking time 45 mins

1.Cut the chicken into 4 large pieces.

2.Melt the butter in a casserole dish. Place the chicken pieces in it and brown them.

3.Peel the onion and mince it. Cut off the earthy base from the foot of the button mushrooms. Cut them into strips. Add them to the chicken pieces in the casserole dish. Season with salt and pepper.

4.Flambé it all with Calvados. Add the glass of cider and cover the casserole dish. Simmer over low heat for 45 minutes.

5.Just before servig, place the chicken on a serving platter. Keep warm.

6.In the casserole dish, combine the cooking juices with the heavy cream and the egg yolk. If you are halving the recipe you can discard half of this juice.

7.Top the pieces of chicken with the mushroom, onion and cider sauce. Serve hot, with a nice gratin dauphinois.

Note If you want to make the recipe for two, just use 2 pieces of chicken and half the quantity of mushrooms and the cream.

Bon appetit ♥♥ Leeann x