Poulet Vallée D’Auge (Creamy Chicken with Apples)
Apple lovers, rejoice! This Poulet Vallée D’Auge – a classic French chicken dish – is proof that autumn’s favorite fruit is good for more than pies and works great in savory dishes too.
(This post is sponsored by SweeTango, but all opinions are my own!)
Tomorrow I fly back to NY after a month in Italy.
I’m feeling all kinds of emotions, as I am missing home (and Tim and Lola) but also very grateful for this amazing journey. Italy will be forever in my heart and I cannot wait to come back!
But guess what? I’m a restless soul and am already planning the next adventure! Tim and I are thinking of going to France next, since we never got a proper honeymoon, and it gives me goosebumps just imagining all the delicious French food I will get to eat.
My love for French food has grown stronger in the last couple of years, as I experimented with la cuisine française in my kitchen.
My last (re)creation was this out-of-this-world Poulet Vallée d’Auge, which consists of chicken cooked in apple cider, flambéed with Calvados brandy and topped with sautéed buttered apples and a silky cream sauce.
Absolument délicieux! ???
The Poulet Vallée D’Auge is a traditional French dish from a Normandy region called Pays d’Auge, the land of butter, cream and apples. So it’s no surprise that a dish from that region would feature all of these things!
This is also the area where Calvados – an apple brandy – is produced, hence why we are using it to flambé this dish. But don’t you worry! If you can’t find Calvados, or if it’s not on the budget (as it can be a little pricey), any plain brandy will do. Your Poulet Vallée D’Auge will be delicious nonetheless!
However, there’s one thing you can’t substitute in this recipe: the apples. Want to make this with pork instead of chicken? Not traditional, but go for it! Want to skip the cream and just reduce the broth and cider? Sure, why not? But, pretty please, don’t skip the apples! They are the reason this dish is so special.
My latest apple obsession? SweeTango apple! ?
SweeTango apples are exceptionally crunchy and sweet, with a lively touch of citrus, honey and spice. And when I say crunchy, I mean it! The white flesh of a SweeTango apple is made up of cells twice the size of most of the other apples, and when bitten, these cells shatter with a satisfying snap and burst of sweet and tangy juice.
When the world record for the “loudest crunch of an apple” was set in the Guinness Book of World Records in 2016, guess which was the apple of choice? Yep, you guessed right. It was SweeTango! ?
And because this apple is so crunchy, it is the perfect choice for making Poulet Vallée D’Auge.
Even though we are only sautéing the cubed apples at the beginning and reserving them to garnish the dish at the end, it is crucial that we use an apple that holds its shape when cooked. Mushy apples can definitely ruin this delicious dish!
Since we are at the middle of apple season, now is the time to make this French classic! I hope you believe me when I tell you that this is one of the best chicken dishes you will ever taste!
If you trust me – even if just a tiny little bit – make Poulet Vallée D’Auge ASAP. SweeTango apples are usually only available until December, so get on that. ?
P.S. For more apple inspirations, follow SweeTango on Facebook, Twitter, Instagram and/or Pinterest.
Poulet Vallée D'Auge (Creamy Chicken with Apples)
Ingredients
- 3 SweeTango apples, cored and diced
- 4 ounces butter, divided
- 1 tablespoon olive oil
- 3 to 4 pounds bone-in skin-on chicken thighs and drumsticks
- Salt and freshly ground pepper to taste
- 2 large shallots, finely chopped
- 1/4 cup Calvados brandy (substitute: any plain brandy)
- 1 cup Apple cider
- 3/4 cup chicken broth
- 3 sprigs thyme
- 3 bay leaves
- 1/2 to 1 cup creme fraiche, depending how creamy you like it
- Chopped parsley to garnish
22 Comments on “Poulet Vallée D’Auge (Creamy Chicken with Apples)”
Looks delicious!
Thanks! :)
That looks perfectly made! As someone who has spent countless days in Normandy, I heartily approve and the problem will be stopping once I start eating!
Thanks, Azlin! I’m so jealous as I haven’t been to Normandy yet. Going to fix that next year! :)
Never been to Normandy, but this chicken looks delicious. Never thought of mixing apples in with a chicken dish. Learned something new. Nice.
Those are some pretty apples. Apples are in season so this is a great dish to make.
Chicken with apples? Of course I will try it!! Should be so delicious.
This is fantastic! It looks good and tasty for sure! This would be perfect this coming weekend.
That looks a yummy meal and so creative. This is my first time to know this recipe.
This looks so amazing! I think I’d really love it.
Super stunning recipe! Seriously that needs to be on the cover of Gourmet Magazine!
The dishes that surprise you are usually the best. Pinning this for easy access and my next dinner.
It looks so yummy! I want to try it, I can barely smell the aroma.
This looks tasty. I will try this at home and have my husband taste it first. I am hoping he’d love the taste.
Well I’ll be looking for those apples now. You’ve got me wanting to try the crunch!
That looks delicious! I love the sweet and savory flavors together, yum!!
This looks so good. I’ve always loved using fruits in my dishes. It gives it a lovely sweet flavor. I never thought to add apple cider as well.
Although it may seem weird with pork, I’m glad you mentioned it as an alternative since my friends all had a all-you-can-eat chicken feast just recently and I’m hosting a girl’s weekend gathering the day after tomorrow. Looks incredibly delicious, let’s just put it at that.
Thanks, Karla! :) I think it would be great with pork! If you make it, let me know if you like it.
Chicken with apples? Of course I will try it!! Should be so delicious.
I’m in the mood to try something different, this looks delicious. What to serve with it? A potato dish, maybe some peas in the French style, salad, and French bread?
That sounds delicious! Sounds like a great meal.