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Valle D'Auge Chicken from calvados-huet.com

by Joan Kitterman December 03, 2018

Valle D'Auge Chicken from calvados-huet.com

 

Serves 4

1 free-range chicken

50 g butter

250 g fresh cream of Normandy

6 cl Calvados

salt and pepper 

Heat the butter in a pot and brown the chicken with salt and pepper. Cover and cook over low heat for 40 minutes.

Add warm Calvados and make a flambé. Deglaze the cooking juice.

Add fresh cream and simmer low heat. Adjust the seasoning. Cut the chicken into pieces and cover with the sauce.

Serve with a potato gratin.




Joan Kitterman
Joan Kitterman

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