Poulet Vallée d’Auge

Name: Poulet Vallée d’Auge
Total time: 69 min
Ingredients: 4 tablespoons butter; 1 1/2 free-range chicken legs, skin on; 1 large_piece onion; 1 celery stick; 1 tablespoon flour; 80 millilitres cloudy apple juice; 80 millilitres brandy; 300 millilitres 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.

View full recipe on www.nzwomansweeklyfood.co.nz

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.nzwomansweeklyfood.co.nz.

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Ingredients

4 tablespoons butter
1 1/2 free-range chicken legs, skin on
1 large_piece onion
1 celery stick
1 tablespoon flour
80 millilitres cloudy apple juice
80 millilitres brandy
300 millilitres 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