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Poulet Vallée d'Auge (France)

An authentic recipe for classic French Poulet Vallée d'Auge, highlighting the rich and velvety integration of cider, apples, and cream.

Level Medium Prep 20 min Cook 45 min Servings 4 Score 4.9/10

Ready in

65 min

Makes 4 servings

Prep 20m

Cook 45m

Level Medium

About this recipe

An authentic recipe for classic French Poulet Vallée d'Auge, highlighting the rich and velvety integration of cider, apples, and cream.

A signature Normandy specialty combining chicken, apples, cider, and cream into a luxurious comfort meal.

Ingredients

Servings

Units

Main

4 pieces chicken pieces (thighs and breasts with skin on)
3 tbsp butter (unsalted)
2 pieces apples (peeled, cored, and sliced into wedges)

Sauce

2 pieces shallots (finely chopped)
4 tbsp calvados (apple brandy)
1.5 cups dry hard cider (Normandy cider preferred)
1 cup heavy cream (crème fraîche)

Seasoning

2 tbsp fresh tarragon (chopped)
salt and pepper (to taste)

Equipment

Large skillet or Dutch oven Heavy-bottomed for even braising
Tongs For turning chicken
Wooden spoon For scraping pan drippings

Instructions

Season chicken pieces generously with salt and pepper.
Melt butter in a large heavy skillet or dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden brown, then remove and set aside.
In the same skillet, add the sliced apples and sauté until lightly caramelized, then remove and reserve with the chicken.
Add chopped shallots to the pan and cook until soft and translucent.
Pour in the calvados and carefully flame it to burn off the alcohol, then pour in the hard cider, scraping up any browned bits from the bottom of the pan.
Return the chicken to the pan, cover, and simmer over low heat for 25 minutes until cooked through.
Stir in the heavy cream and return the apples to the skillet. Simmer uncovered for 10 minutes until the sauce reduces and thickens nicely.
10 min
Garnish with fresh chopped tarragon and serve hot.

Nutrition

Calories 540

Protein 38g

Carbs 14g

Fat 34g

Fiber 2g

Sugar 9g

Sodium 480mg

Serving Size 1 serving

Cooking Timeline

Prep 20 min

Cook 45 min

Total 65 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.8
Presentation 9.2
Nutrition 7.5
Value 9.0
Instructions 9.5
Ingredients 9.2
Time Accuracy 9.0
Difficulty 7.5
Would Make Again 9.2

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A classic, elegant French bistro dish that perfectly balances rich cream, sweet apples, and savory cider reduction.

Pros

Incredible sauce flavor
Tender and juicy chicken
Traditional French technique

Cons

Requires attention when flaming calvados

Overview

A signature Normandy specialty combining chicken, apples, cider, and cream into a luxurious comfort meal.

AI Insights

Summary

An authentic recipe for classic French Poulet Vallée d'Auge, highlighting the rich and velvety integration of cider, apples, and cream.

Tips

Use bone-in, skin-on chicken thighs for the most moisture and deep flavor profile
Simmer gently after adding the heavy cream to prevent it from splitting
Serve with fresh crusty baguette or buttery mashed potatoes to soak up the luxurious sauce