Cider apple chicken with mushroom sauce

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: 2 French shallots, finely chopped; 500 ml (16 fl oz) cider; 150 g (5 oz) button mushrooms, sliced; 250 ml (8 fl oz) thick (double) cream; 1 chicken, weighing 1.8 kg (3 lb 10 oz); 60 g (2 oz) unsalted butter; oil, for cooking; 60 ml (2 fl oz) Calvados; 4 tablespoons chopped fresh parsley; 50 g (1¾ oz) clarified butter (see Chef’s tip); 200 g (6½ oz) apples (Golden delicious)

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 25

Appears in

Regional French

By Le Cordon Bleu

Published 1998

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
Normandy
Gluten-free
Mediterranean

Method

Cut the chicken into four or eight pieces and season with salt and freshly ground black 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 with a match to flambé (keep a saucepan lid on one side in case of eme