Home > English > RECIPES > Valley d’Auge Chicken

Valley d’Auge Chicken

Wednesday 15 January 2003

1 Chicken
40 g Butter
250g Mushrooms
25cl cider
40cl cream
100g diced bacon
1 carrot
1 onion
1 clove of garlic (don’t worry, you wont taste the garlic in the dish)
1 shalotte
1 soup spoon tomato puree
parsley
bay
thyme
2 soup spoons Calvados (apple brandy)

Cut off the legs and wings and breast meat. Put them in the fridge while you prepare the sauce.
Break up the carcas and rissole it in the oven at 160°C 320°F. with the carot and onion. (Rissole means brown in the oven)
While still in the oven sprinkle a soup spoon of flour over the mixture. Take out and pour some cold water over. Add the tomato puree, the crushed garlic and the herbs. In a large saucepan heat this mixture till it boils then let it simmer for half an hour skimming the fat off from time to time. Filter into a sauce boat and keep warm.
Season the pieces of meat and sprinkle with flour. In a large pan heat the butter (or margarine) and brown the pieces on the skin side. Then turn them and brown the other side before adding the bacon, sliced mushrooms, and sliced shalottes.
Cook for half an hour then take off the excess fat. Flambee with the calvados then pour the cider aver the meat. Reduce by boiling then add the sauce. Heat then add the cream. Et voila!
Serve with green beans.

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