Braised Chicken with Apples and Cream (Poulet Vallée d’Auge)

Ingredients

• 8 bone-in, skin-on chicken thighs (About 3 1/2 to 4 pounds total; pat dry and season with salt and pepper)
• kosher salt (To taste)
• black pepper (To taste)
• 2 tbsp extra-virgin olive oil (For browning)
• 1 yellow onion (Thinly sliced)
• 8 oz cremini or white mushrooms (Quartered or thickly sliced)
• 1.5 cups dry hard cider (Use dry cider, not sweet cider, apple juice, or nonalcoholic cider)
• 0.25 cup Calvados or apple brandy (Domestic apple brandy or applejack may be substituted)
• 0.5 cup heavy cream (Added near the end of cooking)
• 2 firm sweet-tart apples (Cored and cut into wedges; choose apples that hold their shape when cooked)
• 4 sprigs fresh thyme (Plus more for serving, if desired)
• 1 tbsp unsalted butter (For sautéing the apples)
• 1 tbsp Dijon mustard (Optional but compatible with the cider-cream sauce; quantity inferred)

Steps

1. 1

   Heat the oven to 375°F (190°C). Pat the chicken dry and season it generously on all sides with kosher salt and black pepper.

2. 2

   Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Arrange the chicken skin-side down without crowding the pot. Cook until the skin is lightly to moderately browned, about 5 minutes; avoid deep browning, which can overwhelm the delicate sauce.

3. 3

   Turn the chicken and brown the second side lightly, about 3 minutes. Transfer the chicken to a plate, leaving the rendered fat and oil in the pot.

4. 4

   Add the sliced onion to the Dutch oven and cook over medium heat, stirring occasionally, until softened and lightly golden, about 5 minutes.

5. 5

   Add the mushrooms and cook until they release their moisture and begin to brown lightly, about 4 to 5 minutes. Keep the caramelization light rather than deeply browned.

6. 6

   Pour in the Calvados or apple brandy. Carefully scrape the bottom of the pot with a wooden spoon to loosen browned bits and simmer until the brandy is mostly reduced, about 1 to 2 minutes.

7. 7

   Add the dry hard cider and thyme. Bring the liquid to a simmer, then return the chicken to the pot skin-side up. The liquid should come partway up the chicken but should not cover the skin.

8. 8

   Transfer the uncovered Dutch oven to the oven. Braise until the chicken is tender and reaches at least 165°F (74°C) at the thickest part, approximately 35 to 45 minutes.

9. 9

   While the chicken cooks, melt the butter in a large skillet over medium heat. Add the apple wedges and sauté until lightly golden and just beginning to soften, about 4 to 6 minutes. Remove from the heat and set aside so the apples retain their shape and fresh flavor.

10. 10

    Remove the Dutch oven from the oven and transfer the chicken to a clean plate. Discard the thyme sprigs. If the sauce is thin, simmer it briefly on the stovetop until slightly reduced.

11. 11

    Stir the heavy cream into the cider sauce and, if using, whisk in the Dijon mustard. Simmer gently for 2 to 3 minutes until the sauce is lightly thickened; do not boil vigorously.

12. 12

    Return the chicken and sautéed apples to the sauce, arranging the chicken skin-side up. Warm gently for 1 to 2 minutes, taking care not to submerge the crisp skin.

13. 13

    Taste the sauce and adjust the seasoning with salt and pepper. Serve immediately, spooning the cider-cream sauce around the chicken and garnishing with fresh thyme if desired.

Notes

The source describes this as a simplified version of Normandy poulet Vallée d’Auge and specifically recommends dry hard cider. Calvados may be replaced with domestic apple brandy or applejack. The source cautions against deep browning: light to medium caramelization is preferred. The exact ingredient list and instructions were not visible in the supplied page excerpt, so quantities and several techniques are reconstructed estimates rather than authoritative extraction.

Nutrition per serving

• main
• French
• Normandy
• braised
• oven-braised
• chicken
• apples
• cream sauce