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.
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