Poulet Vallee D'auge Recipe
Poulet Vallee D'auge is a fried and cooked chicken recipe prepared with vegetables. Cooked with added apples and cider vinegar for flavor, the Poulet Vallee D'auge is served with a sauce of pan juices and cream poured over it.
Ingredients
| Butter 50g/2oz | ||
| Roasting chicken 1x1 1/2kg/3lb | ||
| Calvados 50ml/2floz | ||
| Shallots | 2 , finely chopped | |
| Celery stalk, chopped 1 | ||
| Large dessert apple, peeled, cored and chopped 1 | ||
| Streaky bacon 50g/2oz | ||
| Dried sage | 1/2 Teaspoon | |
| Dry cider or apple juice 300ml/10floz | ||
| Egg yolks | 2 | |
| Double cream 75ml/3floz | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to warm 170°C (Gas Mark 3, 325 °F).
Melt the butter in a large flameproof casserole.
Add the chicken and fry until it is evenly browned.
Remove from the heat.
Warm the Calvados or brandy, pour over the chicken and ignite.
When the flames have died down, stir, in the vegetables, apple, bacon, sage and seasoning.
Return to the heat and fry the vegetables until they are soft.
Pour over the cider or apple juice and bring to the boil.
Transfer the casserole to the oven and cook for 1 hour, or until the chicken is cooked through.
Remove the chicken from the casserole and transfer to a warmed serving dish.
Strain the cooking liquid into a small saucepan, pressing down on the vegetables and bacon with the back of a wooden spoon to extract all the juice.
Boil rapidly until the sauce has reduced by about one third.
Beat the egg yolks and cream together, then gradually stir in the sauce.
Return the sauce to the saucepan and simmer gently until it is hot but not boiling.
When the sauce has thickened, pour a little over the chicken and the remainder into a warmed sauceboat.
Melt the butter in a large flameproof casserole.
Add the chicken and fry until it is evenly browned.
Remove from the heat.
Warm the Calvados or brandy, pour over the chicken and ignite.
When the flames have died down, stir, in the vegetables, apple, bacon, sage and seasoning.
Return to the heat and fry the vegetables until they are soft.
Pour over the cider or apple juice and bring to the boil.
Transfer the casserole to the oven and cook for 1 hour, or until the chicken is cooked through.
Remove the chicken from the casserole and transfer to a warmed serving dish.
Strain the cooking liquid into a small saucepan, pressing down on the vegetables and bacon with the back of a wooden spoon to extract all the juice.
Boil rapidly until the sauce has reduced by about one third.
Beat the egg yolks and cream together, then gradually stir in the sauce.
Return the sauce to the saucepan and simmer gently until it is hot but not boiling.
When the sauce has thickened, pour a little over the chicken and the remainder into a warmed sauceboat.
Chef
