Chicken from the Vallée d'Auge

Ingredients for 4 servings:

• 6 tbsp butter, or clarified butter
• 2 chickens, quartered or one poulard, approx. 2 kg, cut into pieces
• 60 ml Calvados
• 6 shallots
• 1 sprig(s) of thyme
• 1 bay leaf
• n. B. salt and pepper, black
• 6 tbsp cider, bitter
• 6 tbsp whipped cream, or crème fraîche
• 2 tbsp parsley
• 500 g apples, e.g. Cox orange, optional
• 1 lemon(s)
• 2 tbsp butter
• 2 tbsp Calvados

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Chicken with Calvados and cider

This classic French recipe comes from Normandy and could very well be called Chicken à la Normandy. It is flambéed in Calvados, and the cider adds an additional fruity apple aroma. Heat butter (larded butter) in a roasting pan (a copper pot is ideal) and brown the chicken pieces on all sides. Then simmer uncovered over a low heat for another 20 minutes. Dice the shallots, pick the thyme leaves, and chop the parsley. Briefly warm the Calvados (40-50°C), pour it into a ladle, light a long match, and light the alcohol in the ladle. Now pour the burning alcohol directly over the dish. Flambéing aromatically seasons the chicken pieces and gives them a distinctive flavor. When the flames have died down, add the diced onion, thyme leaves, bay leaves, salt, pepper, and cider. A few tablespoons of chicken stock may also be added, but this is optional. Cover and simmer over low heat until tender, about 20 minutes. Remove the chicken pieces and keep warm on a hot serving platter. Carefully add the cream to the roasting pan while stirring constantly and heat gently, but do not bring to a boil. Season to taste and adjust seasoning if desired. Add chopped parsley. Pour some of the creamy sauce over the chicken pieces, then serve the rest separately. Optionally, quarter and core the apples, then cut them into wedges about the size of pineapple chunks. Drizzle with lemon juice and fry in heated butter until golden brown. Drizzle with Calvados and serve with the chicken pieces. Serve with baguette, lightly buttered rice, or potatoes. And for a drink: cider! Or a Chardonnay. Et voila: The Pays d’Auge is located in the Calvados department of the Basse-Normandie region, east of Caen, and is the center of Normandy apple cultivation.