Name: Poulet Vallée d'Auge
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Francesa
Ingredients: 800 g chicken breast (cut into chunks); 2 units apples (tart variety, diced); 300 ml cider (dry); 150 ml heavy cream (thick); 2 tbsp butter

Poulet Vallée d'Auge

Poulet Vallée d'Auge is a warm embrace in stew form. Originating from the beautiful Normandy region, this dish celebrates the best local ingredients: tender chicken, sweet apples, and an unmistakable touch of cider and crème fraîche. When cooking, the kitchen fills with a comforting aroma that blends the warmth of the meat with a fruity note and the velvety smoothness of the sauce. As seen in Poulet Vallée d'Auge.png, it is a recipe that invites you to sit at the table without any rush, perfect for sharing with those you love most.

65 min Medium Francesa 4 servings

The first time I prepared this chicken, I felt transported straight to the French countryside. What fascinates me about this recipe, beyond its simple elegance, is how the apples slightly caramelize and meld with the cider sauce, creating a perfect balance. I remember serving it at a Sunday gathering, and it was a hit; it's a dish that, despite appearing sophisticated, is very welcoming. I like to serve it with a creamy mashed potato that helps absorb all that delicious sauce, like the one shown in Poulet Vallée d'Auge.png. Cooking this is a necessary pause in the routine; it requires patience to let the flavors develop, but the final result, with that creamy texture and fruity touch, is my best reward. It is a reminder that good food is, above all, a way to connect with tradition and show affection through a dish that not only nourishes but also comforts the spirit.

Ingredients

800 g chicken breast (cut into chunks)

2 units apples (tart variety, diced)

300 ml cider (dry)

150 ml heavy cream (thick)

2 tbsp butter

Instructions

Brown the chicken chunks in butter until golden and set them aside.

In the same pan, sauté the diced apples until they start to turn golden.

Pour in the cider to deglaze the pan and let it reduce by half.

Return the chicken to the pan, add the heavy cream, and simmer over low heat until the sauce thickens.

Serve hot, ensuring each plate gets a good portion of apples and creamy sauce.

Poulet Vallée d'Auge

The story behind

Instructions

Share this recipe

Rate this recipe

You might also like

Poulet à l'Estragon

Poulet Basquaise

Poule au Pot

Piperade

Fasolia bi Lahme

Save this recipe to your Zest

Contact Us

Message sent!