Poulet Vallée d'Auge

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.