POULET VALLEE D’AUGE
Poulet Vallée d'Auge – – butter (unsalted), extra-virgin olive oil, chicken (cut in serving pieces), Sea salt and freshly ground black pepper, mushrooms (brushed clean, stems trimmed, but into quarters), onions (thinly sliced), Calvados, hard cider, crème fraîche or heavy, egg yolk, parsley sprigs (for garnish), Melt the butter with the oil in a large, […]
