Poulet Vallee d’Auge Image

Poulet Vallee d’Auge

Mary's Kitchen Crush - "Bon Apetit"

40
Prep Time
(minutes)
70
Cook Time
(minutes)
4
Servings
Mary's Kitchen Crush/Poulet Vallee d’Auge

Ingredients

  • 2 slices thick-cut bacon, cut into ½-inch (1 ½ cm) pieces
  • 2 tablespoons (30g) unsalted butter, divided
  • 2 Cortland or Braeburn apples, peeled, cored, and cut into 8 to 12 wedges
  • 4 full chicken legs, split into thighs and drumsticks
  • Kosher salt
  • Freshly ground black pepper
  • 1 small leek, halved and cut on a bias into 1/2 -inch (1 ½ cm) rounds
  • 1 shallot, diced
  • 2 tablespoons (30ml) Calvados
  • ½ cup(125ml) dry white wine
  • ½ cup (125ml) apple cider
  • ½ cup (125ml) chicken broth
  • 3 sprigs thyme
  • 1 bay leaf
  • 2 parsnips, peeled and cut on a bias into ½ inch thick rounds
  • 2 carrots, peeled and cut on a bias into ½ inch thick rounds
  • ¼ cup (60g) crème fraiche or full-fat sour cream
  • ½ lemon, juiced
  • 2 tablespoons (8g) finely chopped parsley

Steps

  1. Cook bacon in a large heavy-bottomed saucepan over medium heat until crisp, 7 to 9 minutes.
  2. With a slotted spoon, remove the bacon to a plate.
  3. Add 1 tablespoon (15g) butter to pan drippings with apples. Cook until golden, about 5 to 7 minutes.
  4. Transfer apples to a plate and set aside.
  5. Increase heat to medium-high and add remaining butter.
  6. Season chicken with salt and pepper and working in batches, cook chicken until golden, about 5 minutes per side. Transfer the chicken to plate with bacon and set aside.
  7. Add leek and shallot to pan and cook, stirring frequently, until soft, about 3 minutes.
  8. Remove pan from heat, add Calvados and cook until liquid has absorbed.
  9. Return to heat, add wine, cider, broth, thyme and bay leaf.
  10. Bring to a boil and cook for 2 or 3 minutes.
  11. Add parsnips, carrots, chicken and bacon and return to a boil.
  12. Reduce heat and simmer, covered until chicken is cooked through and the vegetables are tender, about 25 minutes.
  13. Transfer ¼ cup (60ml) of cooking liquid to a small bowl.
  14. Whisk in crème fraiche and add back into chicken mixture, stirring to combine. Simmer for 5 minutes.
  15. Season with salt and pepper. Stir in lemon juice and parsley just before serving.