Poulet Vallée D'Auge (Creamy Chicken with Apples

• Meat

  • 3 lbs Chicken thighs and drumsticks, bone-in skin-on

• Produce

  • 3 Bay leaves
  • 1 Parsley
  • 2 Shallots, large
  • 3 Sweetango apples
  • 3 sprigs Thyme

• Canned Goods

  • 3/4 cup Chicken broth

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Drinks

  • 1 cup Apple cider

• Dairy

  • 4 oz Butter
  • 1/2 cup Creme fraiche

• Beer, Wine & Liquor

  • 1/4 cup Calvados brandy

Found on oliviascuisine.com

Description

Ingredients

• 3 SweeTango apples, cored and diced
• 4 ounces butter, divided
• 1 tablespoon olive oil
• 3 to 4 pounds bone-in skin-on chicken thighs and drumsticks
• Salt and freshly ground pepper to taste
• 2 large shallots, finely chopped
• ¼ cup Calvados brandy (substitute: any plain brandy)
• 1 cup Apple cider
• ¾ cup chicken broth
• 3 sprigs thyme
• 3 bay leaves
• ½ to 1 cup creme fraiche, depending how creamy you like it
• Chopped parsley to garnish

Directions

• In a large pot or dutch oven, heat 3 tablespoons of butter, over medium heat, until melted. Add the apples and sautée until golden brown and tender, about 10 minutes. Remove with a slotted spoon and reserve.
• Season chicken with salt and pepper on both sides. Increase heat to medium high and add remaining tablespoon of butter and oil. When hot, add chicken and, working in batches, cook until golden brown, about 4 minutes per side. Remove to a plate and reserve.
• Add the shallots to the pot and sauté, stirring often, until soft and translucent, about 2 minutes. Add the chicken skin side up back to the pot, remove pot from heat, add Calvados and light with a long match or lighter to flambé. Once the flames die down, return pot to the heat and add cider. Cook for about 5 minutes to reduce.
• Add the chicken broth and herbs. Cover, bring to a boil, lower the heat and cook for 20 minutes or until the chicken is tender.
• Using a slotted spoon, transfer the chicken to a plate. Raise the heat to medium high and bubble the remaining juices for a minute or two, just to reduce a little. Then, remove the bay leaves and thyme sprigs and whisk in the creme fraiche.
• Gently return the chicken to the sauce, top with the reserved apples and sprinkle with parsley.
• Serve immediately.