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Name: Authentic Poulet Vallée d'Auge Recipe
Prep time: 20 min
Cook time: 50 min
Yield: 4
Cuisine: France
Ingredients: 1 whole Chicken (about 1.5 kg), cut into 8 pieces; 2 tablespoons Butter; 1 tablespoon Neutral oil (like canola or sunflower); 200 g Lardons (thick-cut bacon cubes) or diced smoked bacon; 2 medium Onions, thinly sliced; 4 medium Apples (firm, tart varieties like Granny Smith or Braeburn), peeled, cored, and cut into wedges; 50 ml Calvados; 200 ml Dry cider (Cidre Brut); 300 ml Crème fraîche épaisse (heavy whipping cream); 2 tablespoons Fresh parsley, chopped; Salt and freshly ground black pepper to taste

Poulet Vallée d'Auge

🇫🇷 France

Normandy

Chicken in creamy apple and Calvados sauce

French

poultry

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