Poulet Vallée d'Auge – Creamy Normandy Chicken with Apples & Cider

Poulet Vallée d'Auge is a classic dish from Normandy, France, featuring tender chicken simmered in cider and Calvados, finished with a rich cream sauce and caramelized apples. This comforting meal balances sweet and savory flavors, making it a perfect dish for special occasions or cozy dinners.

Ingredients

• 1 whole chicken (cut into pieces) or 4 chicken thighs
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 apples (peeled, cored, and sliced)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 1/2 cup Calvados (or apple brandy)
• 1 cup dry cider
• 1/2 cup crème fraîche (or heavy cream)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme (fresh or dried)
• 1/2 cup chicken broth (optional, for extra sauce)

Directions

1. Sear the chicken: In a large pan, heat butter and olive oil over medium heat. Brown the chicken pieces on all sides, then remove and set aside.
2. Sauté aromatics: In the same pan, add the chopped onion and garlic. Sauté until soft and fragrant.
3. Flambé with Calvados: Pour in the Calvados and carefully ignite with a long lighter to burn off the alcohol (optional but enhances flavor).
4. Simmer with cider: Add the cider and return the chicken to the pan. Season with salt, pepper, and thyme. Cover and let simmer for 30 minutes, or until the chicken is cooked through.
5. Cook the apples: In a separate pan, sauté the apple slices in a bit of butter until golden brown.
6. Finish with cream: Stir in the crème fraîche and Dijon mustard, blending well into the sauce. Let it simmer for a few more minutes until thickened.
7. Serve: Plate the chicken with the creamy sauce and sautéed apples. Serve with mashed potatoes or rice for a complete meal.