What to Eat in France: Poulet Vallée d’Auge, Normandy Chicken in the Style of the Auge Valley

by Jonell Galloway

Apples and cream are a quintessentially Norman flavor combination. This is a festive dish made on Sundays and holidays.

In Normandy, they would traditionally drink it with dry cider or Pommeau, but a fruity white wine such as a Riesling goes well, or even dry white Burgundies. If you prefer red, try a light one, such as Saint-Nicolas-de-Bourgueil or another Loire red.

Recipe

Ingredients

Chicken

1 chicken, 3-3/2 lbs.
3 T. butter, salted
1 T. water
Salt
Pepper
2/10 c Calvados or other apple brandy
5 fl. oz. or 3/5 cups crème fraîche
1 egg yolk
Mushrooms (optional), 1 lb.
Flat (Italian) parsley, chopped
Dutch oven
Large, deep frying pan
2 large sautée pans

Apples

2 pounds cooking apples, sliced and chopped (I leave the peels for added fibre)
3 T. butter, salted
1/3 c. smoked bacon, chopped into bite-size pieces

Mushrooms

1 lb. mushrooms, whole
1 T. butter, salted
Salt and pepper to taste

Pearl Onions

1 lb. pearl onions, peeled and whole
2 T. butter, salted

Instructions

1. In the Dutch oven, melt the butter. Brown the whole chicken on all sides, turning so that it browns evenly.
2. Salt and pepper to taste.
3. Add water and simmer slowly on medium low heat with the lid on, adding a little water if necessary, just enough to make sure the bottom of the pan is covered.
4. In the large, deep frying pan, melt the butter. Add the bacon and sautée for 2 minutes, stirring constantly.
5. Add the apples. Cook slowly until the apples are very soft and almost falling apart.
6. Melt the butter in a large sauté pan and sauté mushrooms over medium heat until soft. Salt and pepper to taste.
7. Melt the butter in another large sauté pan and sauté the pearl onions over medium low heat until soft. Add a touch of water if they start to brown too much or stick.
8. When the chicken is done, remove it from Dutch oven. Depending on the weight, this will take about 1 1/2 hours. The juices should run clear when you gently separate the leg from the breast.
9. Put the chicken into a shallow, heatproof dish for flambéing. Flambé with Calvados.
10. Cut the chicken into pieces.
11. Over low heat, add cream to Dutch oven. Whip in egg yolk until smooth.
12. Return cut-up chicken to the Dutch oven and cover with sauce, turning it carefully several times.
13. Add the apples and optional mushrooms and continue turning until mixed thoroughly.
14. Pour into a serving dish. Sprinkle with parsley.
15. Serve hot with the onions as garnish.

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