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Poulet Valide d'Auge

Ingredients
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
salt
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.







































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