Chicken Valle D’auge
2020-06-04- Cuisine: French
- Course: Main Dish
- Skill Level: Beginner
-
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- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
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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.
