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Chicken Vallee D'auge

Method

  • Heat a thin layer of oil in a saute pan (or heavy-bottomed pot) and lightly seal the floured chicken, in one layer.
  • Remove the chicken, add a little more oil to the pan if needed and gently cook the onion, celery and 1-2 peeled and diced apples until tender, stirring now and again. Then add 1 heaped tbsp flour and gently cook, continually mixing. Add the Calvados, 1 cup stock, the cream, 1 tbsp chopped parsley and seasonings. Mix well.
  • Return the chicken in one layer to the pan. Turn the heat right down, cover and simmer for 35-40 mins, adding more stock as you do so and turning 2-3 times. Remove the chicken and taste the sauce for seasoning, reducing if necessary. Then stir in the remaining parsley.
  • Heat a little oil and butter in another pan. Add 2-3 apples cut in wedges and cook until browned and tender.
  • To serve, place the chicken on individual plates, ladle plenty of the sauce over and mound the apples on the side.

Ingredients

  • olive oil
  • 1 whole chicken, cut into 4
  • plain flour
  • sea salt & freshly ground pepper
  • 1 onion, finely chopped
  • 1 large celery stalk, chopped
  • 4-5 Granny Smith apples, cored
  • 1/3 cup Calvados (or brandy or dry apple cider)
  • 2 cups chicken stock
  • 1 cup cream
  • 2 tbsp chopped fresh parsley
  • a knob of butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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