Poulet Vallée d'Auge (Norman Chicken with Cider, Apples and Cream)
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 300 ml dry cider
- 200 ml double cream
- 2 eating apples, cored and sliced
- 2 shallots, finely sliced
- 150 ml chicken stock
- 20 g unsalted butter
- 1 tsp fresh thyme leaves
Nutrition (per serving)
- Calories
- 791 kcal
- Protein
- 44.5 g
- Carbohydrate
- 14.5 g
- of which sugars
- 12.4 g
- Fat
- 59.3 g
- of which saturates
- 26.3 g
- Fibre
- 2.3 g
- Salt
- 0.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a large flameproof casserole and brown the chicken thighs all over, then set aside.
- 2
Add the shallots to the pot and cook for 5 minutes until softened.
- 3
Pour in the cider and chicken stock, scraping up any browned bits, and add the thyme leaves.
- 4
Return the chicken to the pot, cover and simmer for 30 minutes until cooked through with no pink remaining.
- 5
Meanwhile, melt the remaining butter in a frying pan and fry the apple slices for 4-5 minutes until golden.
- 6
Stir the double cream into the casserole and simmer, uncovered, for 5 minutes until slightly thickened.
- 7
Top with the fried apple slices to serve.
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