Name: Poulet Vallée d’Auge
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 4 tablespoon butter; 1.5 kilogram free-range chicken legs, skin on; 1 large onion, sliced; 1 stick celery, sliced; 1 tablespoon flour; 80 millilitre cloudy apple juice; 80 millilitre brandy; 300 millilitre chicken stock; olive oil, for frying; 5 firm apples (i used newstead gold), sliced thickly (do not peel or core); 1 cup crème fraîche

Poulet Vallée d’Auge

A classic Normandy dish, perfect for dinner parties, with a slightly tart but creamy sauce that will have your guests wiping their plates clean.

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Serves 8

Prep

15M

Cook

Total

1H 15M

Ingredients

4 tablespoon butter

1.5 kilogram free-range chicken legs, skin on

1 large onion, sliced

1 stick celery, sliced

1 tablespoon flour

80 millilitre cloudy apple juice

80 millilitre brandy

300 millilitre chicken stock

olive oil, for frying

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

1 cup crème fraîche

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.

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