Poulet vallée d’auge

Name: Poulet vallée d’auge
Ingredients: 2 Granny Smith apples (peeled, cored and quartered); 2 Nashi Pears (peeled, cored and quartered); 2 Celery stalks (diced); 1 Leek (diced); 100g Mushrooms (diced); 40g butter; 1 Bunch Spring Onion, finely chopped; 4 free-range boneless chicken breast fillets, or thighs, with skin on (about 700g); 4 tbsp. Calvados or brandy; 100ml chicken stock (use more if required); 150ml Apple cider; 200ml crème fraîche; squeeze of lemon juice; Sprigs of Thyme and a few fresh bay leaves; finely chopped fresh parsley or coriander, to serve; Pie Pastry dough, enough for the base, sides and top if you are making a pie

www.amalocal.com.au

Savor tender free-range chicken breast with apples, pears, and crème fraîche in a rich Calvados sauce. Perfectly cooked and served with homemade pastry.

View full recipe on www.amalocal.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.amalocal.com.au.

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Ingredients

2 Granny Smith apples (peeled, cored and quartered)
2 Nashi Pears (peeled, cored and quartered)
2 Celery stalks (diced)
1 Leek (diced)
100g Mushrooms (diced)
40g butter
1 Bunch Spring Onion, finely chopped
4 free-range boneless chicken breast fillets, or thighs, with skin on (about 700g)
4 tbsp. Calvados or brandy
100ml chicken stock (use more if required)
150ml Apple cider
200ml crème fraîche
squeeze of lemon juice
Sprigs of Thyme and a few fresh bay leaves
finely chopped fresh parsley or coriander, to serve
Pie Pastry dough, enough for the base, sides and top if you are making a pie