Name: Cider apple chicken with mushroom sauce
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Serves 4
Cuisine: French
Ingredients: 60 ml (2 fl oz) Calvados; 500 ml (16 fl oz) cider; 150 g (5 oz) button mushrooms, sliced; 2 French shallots, finely chopped; 50 g (1¾ oz) clarified butter (see Chef’s tip); 4 tablespoons chopped fresh parsley; 250 ml (8 fl oz) thick (double) cream; 60 g (2 oz) unsalted butter; 200 g (6½ oz) apples (Golden delicious); oil, for cooking; 1 chicken, weighing 1.8 kg (3 lb 10 oz)

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 25

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

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 chicken, weighing 1.8 kg (3 lb 10 oz)

Europe
France
Main course
Gluten-free
Mediterranean

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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