Poulet Vallée d’Auge is the French name for this classic dish from Normandy and Brittany, which are the dairy and apple-growing regions of France. Chicken and apple is a match made in heaven. Paired with a light creamy sauce enhanced with some brandy is simply divine. This fricassée is seriously more-ish. Once you start you can’t stop until every morsel has been devoured and the very last globule of sauce licked off your plate, not to mention the frying pan!!
- 4 chicken legs
- 2 dessert/eating apples
- 60g (2 oz) butter
- ½ onion, finely chopped
- 15ml (1 tbsp) plain flour or 5ml (1 tsp) corn flour
- 80ml (2.5 fl oz) Calvados or brandy
- 375ml (12.5 fl oz) chicken stock
- 100ml (3.5 fl oz) crème fraîche
- Core the apples. Cut into 12 wedges. Heat 10g of butter in a large frying pan. Add the apple wedges and fry over moderate heat until browned and tender. Remove from the pan and keep warm.
- Heat 30g more butter in the same pan, and then add the chicken pieces, skin side down, and cook until golden. Turn over and cook for another 5 minutes. Lift the chicken out of the pan and put to one side.
- Heat the remaining butter in the same pan, add the onion and fry over moderate heat for 5 minutes without browning.
- Sprinkle the flour over the onion and stir in. Add Calvados. Gradually stir in the chicken stock. Bring to the boil, return the chicken to the pan, cover and simmer gently for 15 minutes, or until the chicken is tender and cooked through.
- Remove the chicken from the pan and keep warm. Add the crème fraîche, bring to the boil and boil for 4 minutes, or until the sauce is thick enough to lightly coat the back of a wooden spoon. Season and pour over the chicken. Serve with the apple wedges.
- Serve with white rice.
- Instead of chicken legs, you can use a whole chicken that weighs about 1.6kg. Joint the chicken into eight pieces by removing both legs and cutting between the joint of the drumstick and the thigh. Cut down either side of the backbone and lift it out. Turn the chicken over and cut through the cartilage down the centre of the breastbone. Cut each breast in half, leaving the wing attached to the top half.
- Serving Size: 1 serving
- Calories: 576
- Sugar: 8.9 g
- Sodium: 398 mg
- Fat: 37.4 g
- Saturated Fat: 18.2 g
- Carbohydrates: 15.1 g
- Fiber: 2.6 g
- Protein: 32.5 g
- Cholesterol: 159 mg