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Auge Valley Chicken

A recipe dating only from the XNUMXth century, Vallée d'Auge chicken is already one of the classics of Normandy cuisine, combining the generosity of a shared meal with local products.


For 4 to 6 people :

  • 1 farm chicken
  • 60g of butter
  • 2 shallots
  • 3 Reinette apples
  • 1 carrot
  • 300g button mushrooms
  • 1 bouquet garni
  • 5 cl Calvados
  • 10 cl poultry stock
  • 20 cl of whole liquid cream from Normandy
  • 1 egg yolk
  • Salt pepper


Cut the chicken into 4 or 6 pieces and set aside.

Mince the shallots, peel the carrots and cut them into small dice.

Melt half the butter in a casserole dish and brown the shallots. Add the chicken pieces. Brown them on one side then on the other.

Then add the diced carrots and mix. Add a pinch of salt.

Pour the Calvados and flambé. Then add the chicken stock and the bouquet garni.

Cover and simmer over medium heat for 40 to 45 minutes.

Meanwhile, peel the apples and cut them into quarters.

Clean the mushrooms and cut them into quarters.

Melt the remaining butter in a saucepan and brown the apples and mushrooms. Cover and simmer for ten minutes.

Add the mushrooms and apples to the casserole dish and continue cooking for ten minutes.

Mix the cream with the egg yolk in a bowl and pour the mixture into the casserole dish. Mix well until a homogeneous and velvety sauce is obtained. Salt and pepper.

Serve immediately with a farm cider from the Pays d'Auge and potatoes returned to the butter.