Poulet Vallée D’Auge

A tasty family recipe that I pinched from my Mum but originates from Normandy where my grandma is from. Easy to make, it brings together two relatively uncommonly used but brilliantly complementary flavours – crisp skinned chicken and sweet English apples. And whilst the recipe is definitely wintery, hopefully the pictures brighten up the Jan-Feb blues.


Serves 4
Preparation time: 10 minutes
Cooking time: 65 minutes

8 chicken thighs
2 white onions, finely chopped
250g smoked bacon lardons
4 sprigs of celery, sliced
4 green, crisp eating apples, thickly sliced
750ml clear apple juice
100g plain flour, sieved
3 tbsp mixed fresh / dried parsley and sage

1.     Heat the butter in a large casserole dish until piping hot
2.     Add the chicken thighs skin down and brown for 4 minutes, turn and brown the other side for a further 4 minutes before removing from the pan and setting aside
3.     Add the onions, bacon and celery to the pan and cook for 4-5 minutes, stirring occasionally
4.     Return the chicken to the pan along with the apples and cover with the apple juice
5.     Gradually sieve the flour into the dish and stir
6.     Add the parsley and sage, as well as salt and pepper to taste before simmering for 45 minutes or until the chicken is cooked and the apples have softened
7.     Serve with either soft rice or cous cous

Fun Food Fact: Many fruit species including the apple (Malus domestica) are members of the rose (Rosaceae) family.

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