Photograph of the finished Poulet Vallée d'Auge

France · Gà om rượu táo kem kiểu Normandie

Poulet Vallée d'Auge

1 hr 15 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1 kg
  • Photograph of Cider Cider 480 ml
  • Photograph of Fresh cream Fresh cream 160 ml
  • Photograph of Apple Apple 2
  • Photograph of Mushrooms Mushrooms 240 g
  • Photograph of Unsalted butter Unsalted butter 60 g
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Season the chicken with salt and pepper, then pan-fry in butter until golden brown on both sides for about 10 minutes before removing from the pan.
  2. 2 Sauté chopped shallots in a pan, then add sliced mushrooms and stir-fry for 5 minutes until the water has evaporated.
  3. 3 Pour in the cider, return the chicken to the pan, cover and simmer over low heat for 30 minutes.
  4. 4 Sauté the apple wedges with a little butter until slightly softened and golden brown.
  5. 5 Remove the chicken, add the fresh cream to the simmering broth and cook gently for 5 minutes until thickened, season to taste, then pour over the chicken and sautéed apples.

With an appliance

  • Pressure cooker 55 min

    Replace step 3: braise the chicken with apple cider vinegar at high pressure for 9 minutes, then quickly release the pressure; the pan-fried apples and cream sauce in steps 4–5 should still be prepared separately to prevent the apples from becoming mushy and the cream from sticking to the bottom.

Start cooking