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Cider apple chicken with mushroom sauce
Preparation info
- Serves
4
- Difficulty
Medium
- Ready in
1 hr 25
Appears in
Published 1997
The traditional French name for this recipe is Poulet Vallée d’Auge. The Auge valley is in Normandy and this recipe makes good use of local ingredients: butter, Calvados, cider, cream and apples from the dairy farms and apple orchards.
Ingredients
1 1.8 kg 3 lb 10 oz
Method
- Cut the chicken into four or eight pieces, following the method in the Chef’s techniques, and season with salt and pepper. Heat half the butter and a little oil in a pan and sauté the chicken in batches, skin-side-down, until lightly browned. Pour off the excess fat, return all the chicken to the pan, add the Calvados and light wit
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