Poulet Vallée d’Auge

Name: Poulet Vallée d’Auge
Ingredients: 4 tablespoon butter; 1.5 free-range chicken legs, skin on; 1 large_piece onion; 1 celery stick; 1 tablespoon flour; 80 millilitre cloudy apple juice; 80 millilitre brandy; 300 millilitre chicken stock; olive oil, for frying; 4 medium_piece firm apples (i used newstead gold), sliced thickly (do not peel or core); 1 cup creme fraiche

www.nzwomansweeklyfood.co.nz

Classic Normandy Poulet Vallée d’Auge with apples, brandy, and crème fraîche. Perfect for impressing guests at dinner parties.

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Ingredients

4 tablespoon butter
1.5 free-range chicken legs, skin on
1 large_piece onion
1 celery stick
1 tablespoon flour
80 millilitre cloudy apple juice
80 millilitre brandy
300 millilitre chicken stock
olive oil, for frying
4 medium_piece firm apples (i used newstead gold), sliced thickly (do not peel or core)
1 cup creme fraiche