Name: Poulet Vallée d’Auge
Cook time: 69 min
Total time: 69 min
Yield: 8
Ingredients: 4 tablespoon butter; 1.5 free-range chicken legs, skin on; 1 large_piece onion; 1 celery stick; 1 tablespoon flour; 80 millilitre cloudy apple juice; 80 millilitre brandy; 300 millilitre chicken stock; olive oil, for frying; 4 medium_piece firm apples (i used newstead gold), sliced thickly (do not peel or core); 1 cup creme fraiche

Poulet Vallée d’Auge

This is my version of the classic dish from Normandy in northwestern France, which is always well received when I serve it at dinner parties. It’s usually made with chicken, apples and Calvados but I prefer to keep my costly Calvados for a special-occasion tipple and use brandy instead. There are many versions of this dish – some add button mushrooms or cider or cream – and, for my part, I like to add crème fraîche, which makes a slightly tart but creamy sauce that I’ll almost guarantee will have your guests wiping their plates clean.

Serves 8

Cook

1H 9M

Ingredients

4 tablespoon butter

1.5 free-range chicken legs, skin on

1 large_piece onion

1 celery stick

1 tablespoon flour

80 millilitre cloudy apple juice

80 millilitre brandy

300 millilitre chicken stock

olive oil, for frying

4 medium_piece firm apples (i used newstead gold), sliced thickly (do not peel or core)

1 cup creme fraiche

Method

1.Melt 2 Tbsp of butter in a large frying pan over medium heat until foaming, add the chicken legs and cook on both sides until browned. Remove chicken and set aside. Tip fat out of pan, add remaining butter and sauté onion and celery until softened.

2.Preheat oven to 160°C fanbake.

3.Sprinkle flour over the onion and celery and stir. Add the apple juice and brandy and cook for 30 seconds. Add the chicken stock and bring to the boil then turn off the heat.

4.Place chicken in a large ovenproof dish and pour brandy mixture on top. Cover and cook in the oven for 25 minutes.

5.Heat a little olive oil in a large frying pan over medium heat. Add apple slices and sauté on both sides until browned and slightly softened.

6.Remove chicken from oven dish, stir the crème fraîche into the hot sauce and add the apple slices. Taste and season if needed. Return the chicken to the dish and arrange among the apple slices, cover and keep warm (for up to 2 hours) until guests arrive.

7.Serve with your favourite potato dish or crusty bread.

Women's Weekly Food