Poulet Vallée d’Auge

By LRay

Bon Appetit, October 2013, page 112.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.


Nutritional Information

•Calories (kcal) 540
• Fat (g) 16
• Saturated Fat (g) 8
• Cholesterol (mg) 235
• Carbohydrates (g) 16
• Dietary Fiber (g) 2
• Total Sugars (g) 9
• Protein (g) 375
• Sodium (mg) 320

Ingredients

• 5 tablespoon unsalted butter, divided
• 3 firm, tart apples (such as Pink Lady or Braeburn; about 1 lb.), peeled, cored, quartered
• 1 tablespoonolive oil
• 2 3 1/2 –4-lb. chickens, quartered
• Kosher salt and freshly ground black pepper
• 1 leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4” thick
• 2 shallots, finely chopped
• 1/4 cup Calvados (apple brandy)
• 3/4 cup apple cider
• 4 sprigs thyme
• 2 bay leaves
• 1/2 cuplow-sodium chicken broth
• 1/2 poundcrimini (baby bella) mushrooms, trimmed, halved
• 1/2 cupcrème fraîche
• 1 large egg yolk

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 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.

Increase heat to medium-high and add oil and 1 Tbsp. butter to 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.

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 pot to heat and add cider. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.

Return reserved chicken to 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.

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.

Whisk crème fraîche and egg yolk in a small bowl. Using a slotted spoon, transfer chicken and apples to a baking sheet and remove pot from heat. Whisk crème fraîche mixture into cooking liquid in 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.