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Poulet Vallée d’Auge

Poulet Vallée d’Auge
"Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce"

 

Not the easiest dish to put together, be careful it requires great attention!

...The result is worth the wait!
 
INGREDIENTS:
  • 5 tablespoon unsalted butter, divided
  • 3 firm, tart apples (such as Pink Lady or Braeburn; about 1 lb.), peeled, cored, quartered
  • 1 tablespoon olive oil
  • 2 3½–4-lb. chickens, quartered
  • Kosher salt and freshly ground black pepper
  • 1 leek, white and pale-green parts only, halved lengthwise, sliced crosswise ¼” thick
  • 2 shallots, finely chopped
  • ¼ cup Calvados (apple brandy)
  • ¾ cup apple cider
  • 4 sprigs thyme
  • 2 bay leaves
  • ½ cup low-sodium chicken broth
  • ½ pound crimini (baby bella) mushrooms, trimmed, halved
  • ½ cup crème fraîche
  • 1 large egg yolk

 

METHOD:

  1. Heat 2 Tbsp. butter in a large heavy pot over medium heat. Add apples and cook, turning occasionally, until golden in spots, 10–12 minutes. Transfer apples to a plate and set aside.
  2. Increase heat to medium-high and add oil and 1 Tbsp. butter to the pot. Season chicken with salt and pepper and, working in batches, cook until browned, about 5 minutes per side. Transfer chicken to another plate; set aside.
  3. Add leek and shallots to pot; cook, stirring often until softened, about 4 minutes. Remove pot from heat, add Calvados, and ignite with a long match or lighter. After flames die down, return the pot to heat and add cider. Bring to a boil, reduce heat, and simmer until slightly reduced about 3 minutes.
  4. Return reserved chicken to the pot and add thyme, bay leaves, and broth. Bring to a boil; reduce heat, cover pot, and simmer, adding reserved apples back to pot halfway through, until chicken is cooked through, 20–25 minutes.
  5. Meanwhile, heat remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and cook, tossing occasionally, until browned and softened, 6–8 minutes; season with salt and pepper. Transfer mushrooms to a plate.
  6. Whisk crème fraîche and egg yolk in a small bowl. Using a slotted spoon, transfer chicken and apples to a baking sheet and remove the pot from heat. Whisk crème fraîche mixture into cooking liquid in the pot. Gently mix in chicken, apples, and mushrooms.


DO AHEAD:
Chicken and apples can be cooked 1 day ahead. Cover and chill. Cook mushrooms and finish sauce just before serving.

 

Bon Appetit, September 2019

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