Entree: France – Normandy – Poulet Vallée d'Auge (Chicken braised in Norman apple cider and Calvados with cream and bacon)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 6 oz (170 g) bacon lardons or pancetta, diced
- 1/4 cup (30 g) all-purpose flour for dusting
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 2 large shallots, finely chopped (about 80 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 large apples (preferably a firm tart variety), peeled, cored, and sliced (about 12 oz / 340 g)
- 1 cup (240 ml) dry apple cider
- 2 tbsp (30 ml) Calvados or good-quality apple brandy
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. Pat chicken pieces dry, season with salt and pepper, and lightly dust all over with 1/4 cup (30 g) flour, shaking off excess.
2. In a large heavy skillet or Dutch oven over medium heat, render the bacon lardons until golden and crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.
3. Add 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter to the pan. Brown the chicken pieces in batches, skin side down first, until golden (about 6–8 minutes per side). Remove browned chicken and set aside.
4. In the same pan reduce heat slightly and add shallots; sauté 2–3 minutes until translucent. Add mushrooms and cook until they release moisture and begin to brown. Add apple slices and cook 2–3 minutes to soften.
5. Deglaze the pan with 1 cup (240 ml) apple cider, scraping up browned bits. Carefully add 2 tbsp (30 ml) Calvados; if desired and safe, flame briefly to burn off alcohol, or simmer 1 minute to reduce.
6. Return chicken and reserved bacon to the pan, add 1 cup (240 ml) chicken stock, thyme sprigs, and bay leaf. Bring to a gentle simmer, cover partially, and cook 25–30 minutes until chicken is cooked through and juices run clear.
7. Remove chicken pieces to a platter and keep warm. Discard thyme stems and bay leaf. Stir 1 cup (240 ml) heavy cream and 1 tbsp (15 ml) Dijon mustard into the pan, simmer uncovered 5–7 minutes until sauce thickens slightly. Adjust seasoning with salt and pepper.
8. Return chicken to the pan to warm briefly in the sauce, spoon sauce, apples, mushrooms and bacon over the chicken, and sprinkle with chopped parsley. Serve with boiled potatoes, rice, or buttered noodles.