Chicken Valle D’auge
- 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!
- 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
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.
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.
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.
Heat remaining 2 tablespoons butter. Add quartered apples and cook until soft.
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.