Return to recipes list

Poulet Valide d'Auge

60 g butter
1 onion, finely chopped
1 x 1.5 kg chicken
60 9 ham or bacon, diced
4 tablespoons brandy
3 cups cider
black pepper
2 egg yolks
equal amount of cream as liquor
2 apples, peeled and sliced
60 g butter

Heat the butter in a large heavy pan and cook the onion until soft and transparent. Add the whole chicken and brown evenly all over. Stir in the diced cooked ham. Heat the brandy in a small saucepan, ignite and pour over the chicken. Shake the pan gently until the flames die out. Lay the chicken on its side. Cover the pan and simmer over a low gas flame for about 20-25 minutes. Turn chicken over and cook for a further 20-25 minutes. Remove chicken and keep warm. Strain liquor from pan, pour into a small sauce-pan. Add beaten egg yolks and cream, and cook over a very low heat until thick and creamy. Fry apples in the butter until soft and garnish the chicken. Serve with boiled potatoes and green salad.

L10 Web Stats Reporter 3.15 L10 Hit Counter - Free Web Counters
LevelTen Web Design Company - Professional Flash & Website Designers