“This recipe recommended SweeTango apples, but Fuji work as well.” – April Ferre
Poulet Vallée D’Auge (Creamy Chicken with Apples)
- 3 Apples Cored & Diced
- 1/4 Cup Butter Divided
- 1 Tablespoon Olive Oil
- 3 to 4 Pounds Chicken Thighs Skin On
- Salt & Pepper To Taste
- 2 Large Shallots Chopped
- 1/4 Cup Calvados Brandy or Plain Brandy
- 1 Cup Apple Cider
- 3/4 Cup Chicken Broth
- 1/2 Teaspoon Thyme
- 3 Bay Leaves
- 1 Cup Creme Fraiche
- – Or substitute 1/2 Cup Sour Cream and 1/2 Cup Heavy Cream
- Chopped Fresh Parsley for Garnish
- In a large pot or dutch oven, heat 3 Tablespoon Butter, over medium heat, until melted. Add apples and sauté until golden brown and tender, about 10 minutes. Remove with a slotted spoon and reserve.
- Season chicken with salt and pepper on both sides. Increase heat to medium high and add remaining tablespoon of butter and olive oil. When hot, add chicken, and working in batches, cook until golden brown, about 4 minutes per side. Remove to a plate and reserve.
- Add the shallots to the pot and sauté, stirring often, until soft and translucent, about 2 minutes. Add the brandy and apple cider. Return chicken to the pot and cook for 5 minutes to reduce liquid. Add chicken broth and herbs. Cover, bring to a boil, lower the heat and cook for 20 minutes or until the chicken is tender.
- Using a slotted spoon, transfer the chicken to a plate. Raise the heat to medium high and bubble the remaining juices for a minute or two, just to reduce a little. Then, remove the bay leaves and whisk in the creme fraiche. Optional: thicken sauce with a flour/water mixture.
- Gently return the chicken to the sauce, top with the reserved apples and sprinkle with parsley. Serve immediately.