Normandy Chicken with Apples (Poulet Vallée d'Auge)

Name: Normandy Chicken with Apples (Poulet Vallée d'Auge)
Total time: 75 min
Ingredients: 1 tbsp olive oil; 3 tbsp unsalted butter, divided; 2 whole Granny Smith apples (peeled, cored, quartered); 1/2 lb button mushrooms; 3 legs chicken or 4 chicken thighs; kosher salt; fresh ground black pepper; 1 leek white and pale green parts only (halved lengthwise, rinsed thoroughly and cut into thin slices); 1 medium shallot (peeled and finely chopped); 2 whole bay leaves; 4 sprigs fresh thyme or a large pinch of dried thyme; 1/4 cup calvados or regular brandy; 1/2 cup hard apple cider or fresh apple juice or white wine; 1 cup chicken stock; 1/2 cup crème fraîsche or rich sour cream; 1 tsp all-purpose flour

inspiredcuisine.ca

This recipe for Chicken with Leeks, Mushrooms and Apples (or Poulet Vallée d'Auge) is a recipe from the Normandy region of France. Normandy is also the home of leeks and Calvados, a brandy made from...

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Ingredients

1 tbsp olive oil
3 tbsp unsalted butter, divided
2 whole Granny Smith apples (peeled, cored, quartered)
1/2 lb button mushrooms
3 legs chicken or 4 chicken thighs
kosher salt
fresh ground black pepper
1 leek white and pale green parts only (halved lengthwise, rinsed thoroughly and cut into thin slices)
1 medium shallot (peeled and finely chopped)
2 whole bay leaves
4 sprigs fresh thyme or a large pinch of dried thyme
1/4 cup calvados or regular brandy
1/2 cup hard apple cider or fresh apple juice or white wine
1 cup chicken stock
1/2 cup crème fraîsche or rich sour cream
1 tsp all-purpose flour