Chicken Valle D’auge

2016-06-04
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

Chicken Valle D’auge. Pan fried chicken with Calvados,vegetables and herbs. Very delicious French recipe!

Ingredients

  • 6 tablespoons unsalted butter
  • 1/4 cup (60ml) Calvados
  • 3 shallots,quartered
  • 6 tablespoons cider
  • 1/2 pound (240 g) sliced mushrooms
  • 2 apples, peeled, halved, cored, then each half cut into 4 segments
  • 6 tablespoons cream
  • 2 small broiling chickens,quartered
  • salt and freshly ground black pepper
  • 2 tablespoons vegetable oil

Method

Step 1

In a large,cast-iron pan,heat 2 tablespoons butter and vegetable oil. Add chicken pieces and brown on all sides. Continue cooking,uncovered,for 20 minutes.

Step 2

Add Calvados and ignite. When the flame has subsided,add shallots and cider. Season to taste with salt and black pepper. Cover tightly and cook over low-heat until chicken is tender.

Step 3

In a separate pan,heat another 2 tablespoons butter. Add mushrooms and cook,stirring,for a few minutes. Remove cooked mushroom from the pan and transfer to a plate.Keep warm.

Step 4

Heat remaining 2 tablespoons butter. Add quartered apples and cook until soft.

Step 5

Stir cooked mushrooms to the chicken,then add cream. Mix well. Simmer over low heat for a few minutes. Serve the chicken and sauce on a large platter surrounded by the apple pieces.

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