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Poulet Saute Valee DAuge
From the region of Normandie in France

60 g / 2 oz butter of margarine
30 mL / 2 Tbsp oil
1.5 kg / 3 lb chicken, cut into eight pieces
60 mL / 4 Tbsp Calvados
90 mL / 6 Tbsp chicken stock
2 apples, peeled, cored, and coarsely chopped
2 sticks celery, finely chopped
1 shallot, finely chopped
2.5 mL / 1/2 tsp dried thyme, crumbled
90 mL / 6 Tbsp double cream
2 egg yolks, lightly beaten
salt and white pepper

1 bunch watercress or small parsley sprigs
2 apples, quartered, cored and cut into pieces
30 g / 2 Tbsp butter
Sugar

Melt half the butter and all of the oil in a large saute pan over
moderate heat. When the foam begins to subside, brown the chicken,
a few pieces at a time, skin side down first. When all the chicken
is browned, pour off most of fat from the pan and return the chicken
to the pan. Pour the Calvados into a ladle or small saucepan and
warm over gentle heat. Ignite with a match and pour, while still
flaming, over the chicken. Shake the saute pan gently until the
flames subside. If the Calvados should flare up, cover the pan
immediately with the lid. Pour over the stock and scrape any
browned chicken juices from the bottom of the pan. Set the chicken
aside.

Melt the remaining butter in a small saucepan or frying pan. Cook
the chopped apples, shallot and celery and the thyme for about 10
minutes or until soft but not brown. Spoon over the chicken and
return to the pan to the high heat. Bring to the boil, then reduce
heat, cover the pan and simmer for 50 minutes. When the chicken
is cooked, beat the eggs and cream. With a whisk, gradually beat
in some of the hot sauce.

Pour the mixture back into a saucepan and cook over a low heat for
2-3 minutes, stirring constantly until the sauce thickens and coats
the back of a spoon. Season the sauce with salt and white pepper
and set aside while preparing the garnish.

Put the butter in a small frying pan and when foaming, add the
apple. Toss over a high heat until beginning to soften. Sprinkle
with sugar and cook until the apple begins to caramelise. To serve,
coat the chicken with the sauce and decorate with watercress or
parsley. Spoon the caramelised apples over the chicken.

Note: Do not allow the sauce to boil once the egg and cream is
added or it will curdle.

Served nicely with saute potatoes and fresh young peas.

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