Poulet Vallue d`Aye

Name: Poulet Vallue d`Aye
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.6 kg); 2 Shallots; 2 Garlic cloves; 150 g Mushrooms; 30-40 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 stem(s) fresh thyme; 1 Bay leaf; 4 TABLESPOONS Calvados; 1/8 l dry cider (apple wine); 1/8 l clear chicken stock (instant); 150 g Fresh cream; 1.2 kg Apples (e.g. Cox, Elstar or Boskop); 7-10 Tbsp Juice of 1 lemon; 50 g Butter or margarine; 7-10 Tbsp Thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.6 kg)
2 Shallots
2 Garlic cloves
150 g Mushrooms
30-40 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 stem(s) fresh thyme
1 Bay leaf
4 TABLESPOONS Calvados
1/8 l dry cider (apple wine)
1/8 l clear chicken stock (instant)
150 g Fresh cream
1.2 kg Apples (e.g. Cox, Elstar or Boskop)
7-10 Tbsp Juice of 1 lemon
50 g Butter or margarine
7-10 Tbsp Thyme
7-10 Tbsp Aluminium foil

Directions

1
Cut the chicken into 8 pieces, wash and pat dry. Peel shallots and garlic. Dice shallots finely. Clean the mushrooms and cut them in half or quarters depending on their size. Heat clarified butter in a large casserole dish and fry the chicken pieces thoroughly while turning. Add the mushrooms, shallots and garlic and fry briefly.
2
Season with salt and pepper, add thyme and laurel. Sprinkle chicken parts with 3 tablespoons of Calvados, light carefully and flambé. Deglaze with cider, let it boil down for 1-2 minutes and add broth. Bring to the boil and cook for about 3 minutes. Stir in crème fraîche and cover, braise over medium heat for about 25 minutes. Remove the chicken breasts from the stock after about 10 minutes (because they cook faster) and keep them warm wrapped in aluminium foil. Meanwhile wash, peel and quarter apples and cut out the core. Sprinkle with lemon juice. Heat the fat in a coated pan. Add apples and fry until golden brown. When they are cooked, sprinkle with remaining Calvados. Add the chicken breasts and apples to the remaining chicken.
3
Meanwhile wash, peel and quarter apples and cut out the core. Sprinkle with lemon juice. Heat the fat in a coated pan. Add apples and fry until golden brown. When they are cooked, sprinkle with remaining Calvados. Add the chicken breasts and apples to the remaining chicken. Serve garnished with thyme. Served with baguette