Poulet Vallée d'Auge (Norman Chicken with Cider, Apples and Cream)

Steps

1. Step 1

   Season the chicken legs all over with salt and pepper and let them sit at room temperature while you slice the shallots and mushrooms.

   10 min

   • 4 whole chicken legs (thigh and drumstick, about 3 lb total)
   • salt
   • black pepper
2. Step 2

   Melt 1 tbsp of the butter with the oil in a large deep skillet or Dutch oven over medium-high heat. Lay the legs in skin side down and brown without moving them, 6 to 7 minutes, until the skin is deep golden. Turn and brown the other side for 3 minutes, then move the chicken to a plate.

   12 min

   • 4 whole chicken legs (thigh and drumstick, about 3 lb total)
   • 1 tbsp unsalted butter
   • 1 tbsp neutral oil
3. Step 3

   Pour off all but about 1 tbsp of fat. Add the remaining 1 tbsp butter, then the shallots and mushrooms with a pinch of salt. Cook over medium heat, stirring now and then, until the mushrooms have given up their liquid and everything is lightly golden, 8 to 10 minutes. Stir in the garlic for 30 seconds.

   10 min

   • 1 tbsp unsalted butter
   • 4 shallots
   • 10 oz cremini mushrooms
   • 2 cloves garlic
4. Step 4

   Sprinkle the flour over the vegetables and stir for 1 minute. Add the Calvados, if using, and let it bubble away for 30 seconds. Pour in the cider and the stock, scraping the bottom of the pan smooth, and add the thyme and bay leaf.

   3 min

   • 1 tbsp all-purpose flour
   • 2 tbsp Calvados or brandy
   • 1 1/2 cups dry hard cider
   • 1/2 cup chicken stock
   • 4 sprigs fresh thyme
   • 1 bay leaf
5. Step 5

   Return the chicken to the pan skin side up, with any juices from the plate. The liquid should come about halfway up the legs. Bring to a gentle simmer, cover, and cook on low for 35 minutes, until the meat pulls easily from the bone.

   35 min, hands-off

   • 4 whole chicken legs (thigh and drumstick, about 3 lb total)
6. Step 6

   While the chicken braises, melt the butter for the apples in a separate skillet over medium heat. Add the apple wedges in one layer, sprinkle with the sugar and a small pinch of salt, and cook until browned and just tender, about 3 minutes per side. Set aside.

   8 min

   • 2 firm tart apples, such as Braeburn or Honeycrisp
   • 1 tbsp unsalted butter
   • 1 tsp sugar
7. Step 7

   Lift the chicken onto a platter and cover loosely with foil. Fish out the thyme sprigs and bay leaf. Boil the sauce over medium-high heat until it reduces by about a third, 5 minutes, then lower the heat and whisk in the crème fraîche and Dijon. Simmer gently 2 minutes more, without letting it boil hard, until it coats a spoon. Taste and add salt and pepper.

   8 min

   • salt
   • black pepper
   • 2/3 cup crème fraîche
   • 1 tsp Dijon mustard
8. Step 8

   Return the chicken to the pan and spoon sauce over it. Scatter the sautéed apples on top and sprinkle with parsley. Serve from the pan.

   2 min

   • 4 whole chicken legs (thigh and drumstick, about 3 lb total)
   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026