POULET VALLéE D'AUGE
A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down
Provided by Orlando Murrin
Categories Dinner, Main course
Time 45m
Yield Serves 2, but easily halved or doubled
Number Of Ingredients 9
Steps:
- Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
- Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
- Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
- Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
- Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
- Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.
Nutrition Facts : Calories 687 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.97 milligram of sodium
POULET VALLéE D'AUGE
This is a classic dish from Normandy's Auge Valley- chicken flamed with Calvados (apple brandy) and served with sauteed apples. For variety, pheasant, partridge, goose-or even sweetbreads-may be substituted for the chicken. From Five Star Favorites, Friends of Mamie and Ike.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Rub chicken with some of the Calvados and a mixture of tarragon, nutmeg, salt and white pepper. Shape into tidy ovals, tucking ragged edges under and securing with toothpicks. Set aside.
- 2. Gently heat two skillets, each containing 3 tablespoons clarified butter. Place chicken pieces in one skillet and saute over low heat, turning often (do not brown).
- 3. When chicken has cooked about 10 minutes, warm the remaining Calvados, pour over chicken and ignite. Shake pan gently until flame dies, then add broth.
- 4. Cover and continue to cook over low heat 30 minutes or until done.
- 5. While chicken cooks, combine apples, shallots and seasonings in the other skillet. Mix well and saute until apples are tender and lightly browned, about 30 minutes.
- 6. When both apples and chicken are done, taste for seasoning and adjust.
- 7. Spread apples on a heated serving platter.
- 8. Remove toothpicks from chicken and arrange on the apples. Keep warm while preparing sauce.
- 9. Combine juices from both pans in one skillet. Blend cream and egg yolks; stir into juices. Cook over low heat (do not boil), stirring constantly until slightly thickened. (The sauce should be thin.)
- 10. Taste for seasoning. Strain into a warm sauce boat. Spoon a small amount over chicken.
- 11. Garnish with tarragon leaves and serve immediately.
POULET VALLéE D'AUGE
A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down
Provided by English_Rose
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes.
- Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
- Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down.
- Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
- Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
- Pour in the broth and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
- Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
- Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife.
- Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.
Nutrition Facts : Calories 573.7, Fat 42, SaturatedFat 21.5, Cholesterol 184.4, Sodium 344.2, Carbohydrate 16.9, Fiber 2.4, Sugar 8.6, Protein 33.3
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