Poulet Vallee d'Auge
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- 40 g butter
- 2 apples, cored and chopped into thick pieces
- 3 shallots, peeled and chopped
- 2 fresh bay leaves
- 1 tbsp fresh thyme
- 4 x 700 g maryland chicken pieces, skin on
- 6 tbsp calvados
- 120 ml chicken stock
- 120 ml crème fraîche
- Juice of ½ lemon
- 2 tbsp finely chopped flat-leaf parsley
- To serve: boiled rice or mashed potato
Melt half the butter in a saucepan over high heat, add apples and sauté, stirring carefully with a wooden spoon, until golden brown and tender. Transfer to a bowl.
Melt the remaining butter in the pan over medium heat and fry the shallots, bay leaves and thyme for 2-3 minutes. Add chicken, skin-side down, and cook for 5 minutes until golden brown. Turn over and cook for another 5 minutes. Season generously with sea salt and freshly ground black pepper. Add the calvados, turning the heat up high to burn off the alcohol, and cook for 3-5 minutes. Lower heat to medium, add chicken stock and when stock comes to boil, lower heat and simmer for 20-25 minutes, or until chicken is tender. Stir in crème fraîche and add apples, raising the heat again to allow some of the cooking liquid to evaporate and the sauce to thicken. Add lemon juice and parsley then transfer the mixture to 4 plates, spooning sauce over the top and serve with boiled rice or buttery mashed potatoes.