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poulet Vallée d’Auge

chicken and mushrooms

Poulet vallée d'Auge

Normandy’s classic chicken dish poulet Vallée d’Auge is a Sunday lunch favourite: take a whole chicken, brown in butter, add mushrooms and flambée it in Calvados, then add a glass of cider and cook until done. Remove the chicken from the pot, add crème fraîche and an egg yolk to the sauce, then pour over the chicken.

Classic dishes



Text © Dana Facaros

Image by Ludovic Péron