Poulet Vallée d’Auge – Chicken with Calvados, Cider, and Apples

Poulet Vallée d’Auge – Chicken with Calvados, Cider, and Apples

My son, Joe, is visiting from the U.S., spending  more time here than usual as he writes his senior thesis.  I’m enjoying watching him work, our conversations roiling around the vagaries of writing and inspiration, the beauty of fine sentences that all too often end up on the cutting room floor, born as they can be in the depths of night when the brain seems agile but is, in fact, coffee addled.  Fiona is here from Utrecht and while she has no thesis to write yet, she’s busy with a dazzling array of projects and activities.

chicken with cream and apples
Ingredients for Poulet Vallée d’Auge

A Culinary Memory Lane

Joe and Fiona are gourmands.  When they return to France they travel down a culinary memory lane.  The other day Joe, procrastinating, asked “Mom, if you were to make us one Norman dish that said everything about Norman cuisine which would it be?”  I answered without hesitation “Poulet Vallée d’Auge.”

Now this isn’t entirely representative of Norman cuisine.  There is no shellfish in it, and everyone knows that the Normans have the best (sorry, Bretons).  But it has all those amazing hallmarks of this verdant, rich, fertile, gentle region of which the Vallée d’Auge is the heart – crème fraîche, heavy cream, butter, Calvados, cider, onions, mushrooms and, of course, chicken.  Those ingredients make up the fundament of Norman cuisine.

And so I made it.  And it was delicious.  And I enjoyed every second of putting it together.

Funny how working with ingredients that come from right outside the door (symbolically speaking – I raise very little in my town garden, but the farms and dairies I buy from are a stone’s throw away) is so satisfying.  Following time-honored steps to get all the flavor from ingredients is too.  I’ve spent more hours than I can count in farm kitchens with various French cooks of all sorts and sizes.  I heard their collective voices as I made Poulet Vallée d’Auge, urging me to go slowly so the butter I used to brown the chicken didn’t burn, so the mushrooms cooked until they gave up their liquid then turned to gold, so the onions melted into sweetness.

Leaping Flames

The flames leapt as I added Calvados, and burned merrily until I heard those voices tell me to douse them  with cider. They cautioned me not to add bay or thyme, reminding me that in this dish,  the few ingredients it contains is all it needs for the flavor to be perfect – the sweetness of onions, the caramel from browning the chicken, the earthiness of the mushrooms, the apple edge from the Calvados and the roundness from the cider.

The Aroma of an Orchard

As the ingredients were cooking slowly together, the kitchen – the whole house – filled with the aroma of an apple orchard. It was almost uncanny, bringing the children down the stairs and into the kitchen.  We’ve just had Christmas, but the looks on their now adult faces wasn’t dissimilar from those many Christmas mornings when so many delicious and surprising things were happening!

adding Crème Fraîche to the sauce
Slowly adding Crème Fraîche to the sauce

Just before the dish was done I added cream and let it simmer, then added a bit more cream whisked with an egg yolk, which turned the sauce into silk.  Everything settled together over the pilot light while I sautéed apple slices in a bit more butter. They turned golden and soft, a perfect accompaniment to the dish.  I love using fruit as a “vegetable,” common here, but always surprising.

Sitting down to our Poulet Vallée d’Auge, we clinked glasses then tasted this primordial Norman dish.  Each ingredient spoke up, yet together they made  the finest, most flavorful whole.

Poulet Vallée d’Auge is hardly a modern dish yet it could be, because it contains the simplest ingredients of the region, assembled and cooked with time, and that unquantifiable ingredient of love.

I hope you’ll make it!

And when you come to my Paris classes, you’ll learn to make dishes like this one, as well as so much more!!

Print Recipe
Poulet Vallée d'Auge
Poulet Vallée d'Auge
Prep Time 1 hour
Cook Time 45 minutes
Servings
people
Ingredients
  • 2 tablespoons butter unsalted
  • 1 teaspoon extra-virgin olive oil
  • 1 3-1/2 to 4 pound chicken cut in serving pieces
  • Sea salt and freshly ground black pepper
  • 8 ounces mushrooms brushed clean, stems trimmed, but into quarters
  • Two 4 ounce onions thinly sliced
  • 1/2 cup Calvados
  • 2 cups hard cider
  • 1 cup crème fraîche or heavy
  • 1 large egg yolk
  • parsley sprigs for garnish
Prep Time 1 hour
Cook Time 45 minutes
Servings
people
Ingredients
  • 2 tablespoons butter unsalted
  • 1 teaspoon extra-virgin olive oil
  • 1 3-1/2 to 4 pound chicken cut in serving pieces
  • Sea salt and freshly ground black pepper
  • 8 ounces mushrooms brushed clean, stems trimmed, but into quarters
  • Two 4 ounce onions thinly sliced
  • 1/2 cup Calvados
  • 2 cups hard cider
  • 1 cup crème fraîche or heavy
  • 1 large egg yolk
  • parsley sprigs for garnish
Poulet Vallée d'Auge
Instructions
  1. Melt the butter with the oil in a large, heavy skillet over medium heat. When the butter is foaming, add the chicken pieces skin-side down, season them with salt and pepper and cook until the skin is golden, which will take about 8 minutes. Turn, season, and cook until the meat or skin is brown on the other side, about 7 minutes. Transfer the browned chicken to a platter or bowl.
  2. Add the mushrooms to the pan, stir, season lightly with salt and pepper and cook, stirring frequently, until the mushrooms have given up their liquid and are golden, about 8 minutes. Remove the mushrooms from the pan and add the onions. Stir, season and cook, stirring frequently and scraping up the caramelized bits from the bottom of the pan, until the onions have softened and are nearly translucent, 6 to 7 minutes.
  3. Return all the ingredients to the pan, including any juices that the chicken has given up, and add the Calvados, stirring and scraping the bottom of the pan. Making sure your hair is tied back, light the Calvados and stand back as the flames leap into the air. Let them burn until they are nearly extinct, shaking the pan from time to time, then pour in the cider and stir. When the liquids have come to a simmer, stir again, cover the pan and cook until the chicken is entirely cooked, which will take 35 to 45 minutes, turning the pieces every 15 minutes so that it cooks evenly.
  4. When the chicken is cooked, stir in all but 1/4 cup of the crème fraîche, and let it simmer for about 5 minutes. Whisk the remaining crème fraîche with the egg yolk, and stir this into the sauce in the pan, moving the chicken so that you can evenly stir in the mixture. The sauce will thicken perceptibly almost immediately. Remove the pan from the heat, adjust the seasoning, and serve the Poulet Vallée d'Auge, garnishing each plate with parsley sprigs.
Share this Recipe

This Post Has 22 Comments

  1. D.Greene

    Looks delicious ! This seems perfect for a snow day here in Virginia.

  2. Carole Roberts

    Thanks for this wonderful commentary and recipe. Question: Does the recipe call for “two 4oz onions”, or 24oz (i.e. 2 lbs.) onions? Recipe text isn’t clear. Many thanks, – Carole

    1. Susan

      Dear Carole – thanks so much for pointing this out. You’ll see the recipe has been corrected – it is two 4 ounce onions. I love the recipe plug in I’m using, but there are still plenty of tweaks to make everything perfect. Thank goodness for careful readers like you!

  3. ShePaused4Thought

    Just the sound of that chicken sizzling makes my mouth water. Looks absolutely divine!

  4. Kameela Hays

    Hi Susan
    I never tire of this dish made with my own cider and calvados in the Mayenne.I could eat this at every meal!!. I like the tip of using the egg yolk with some more creme fraiche at the end to get a glossy sauce
    Will definitely try that next time.
    Bon appetit
    Kameela

    1. Susan

      Lucky you to have your own cider and Calvados. Can you call it Calvados when made in the Mayenne. The egg yolk makes it gorgoues – just don’t let it boil once you’ve added it!

      1. Kameela Hays

        Thank you . Labour of love.Sadly no we cannot call it Calvados just eau de vie. Taste the same to me. The experts might disagree though😊

        1. Susan

          Kameela – it’s all about the AOP…I’m sure yours is delicious.

  5. marie-lorraine HIBON

    Chère Susan, je me suis régalée à la lecture de cette recette ( – la rédaction est très poétique et croustillante-) qui est conforme à celle que ma mère qui est normande -du calvados- m’a enseigné. Elle ne mettait pas systématiquement des champignons, et surtout elle remplaçait les quelques brins de persil par de l’estragon … c’est très fin .

    1. Susan

      Marie-Lorraine – ravie d’avoir ton message! Ce plat est un melange de plusieurs recettes “authentique” et je l’ai garder le plus pur et simple possible. Quand a l’estragon, c’est une bonne idée mais ma plante dort! Je vais essayer l’estragon au printemps…qui semble pas très loin! Merci!

  6. marie-lorraine HIBON

    petite correction, “elle ne mettait pas systématiquement” de champignons

    1. Susan

      !!

  7. Dee Mueller

    This looks absolutely lovely! May make this for Thanksgiving (I live in the US and it is only 3 of us). Some questions: 1. Could this be made one day ahead and if so, thru what step, and would I reheat on top of stove or in oven before finishing it off? 2. Can I use a mixture of bone in and skin on chicken breasts and thighs, but just make the total wt. equal to 3 1/2 to 4 lbs? 3. Is it creme fraiche or heavy what – I presume cream? 4. What do you recommend to serve with this? 5. What wine pairs well with this? 6. Hard cider refers to cider with alcohol in it, but I believe in France, your hard ciders are more dry, and in the US, they are more sweet – what French brands do you recommend? 7. And last, make this in a Le Creuset cast iron dutch oven? – what size – 5 1/2 qt? – I made Coq au Vin for Thanksgiving last yr. and used LC 5 1/2 qt.

    1. Susan

      Dee, what a good idea. Yes, to a day ahead. Best to reheat in oven. Yes to mix of chicken. Heavy cream (apolgies if it’s not in recipe). Why not try a French Chardonnay, or a french cider (brut)? I believe a Le Creuset would work perfectly. And happy early Thanksgiving!

      1. Dee Mueller

        Susan: Thank you so much for your reply! I am so delighted to hear from you. I may make this with whole chicken legs (leg and thigh, but you know that!), as when I made the Coq au Vin. I think creme fraiche in the US differs from what is in France – yours looks more liquid like heavy cream – I presume buying US creme fraiche is just fine? Thank you for the wine recommendation; I too, thought about a hard French cider – I am researching finding a good French one and where to get it here in the US – not easy, but making progress and my wine shop has said they can order it. Our kitchen is such that I can’t flame the Calvados – it would cause a fire given what is above the stove. So, I presume I should gently heat the Calvados, then add it to the pan in step 3 and carry on from there? Now, to determine if my 5 1/2 qt. LC dutch oven will be big enough – good excuse to buy the next size! I am honored that you wrote, and look forward to your additional reply. I think you are living the life – how wonderful! Dee

        1. Susan

          Dee – do heat up the Calvados, because it can catch fire whether you light it or not, and I believe that adding it warm will avoid that. Good Luck!

          1. Dee Mueller

            Thank you so much for your reply, Susan, and good advice on heating the Calvados.

          2. Susan

            My pleasure!

  8. Alicia

    Well, you had me at Calvados! I can’t wait to make this. I will post my results. Merci.

    1. Susan

      Alicia, You will LOVE this!

  9. Aaron

    This was excellent, thank you for the recipe!
    My family is not fond of mushrooms so i minced them when i was cooking the onion and then returned them to the pan to reduce a bit more and they melted into the sauce.
    The sauce could stand to thicken up a bit more in the end – next time i’ll try adding some flour (maybe dredging the chicken in flour to begin with?). If anyone else made adjustments that they thought worked well, I’d love to hear them 🙂

    1. Susan

      Aaron – if you use flour, you create a slight barrier between the true flavor and your palate. The sauce isn’t liquid, though in former times it was because the cream was reduced. We know now that’s neither good for health nor for flavor – boiling changes cream. I think, though, better to boil the cream gently to thicken it is the best option.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.