Frank's Recipes! Poulet Saute Valee DAuge

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Poulet Sauté Valee DAuge

60 g / 2 oz butter of margarine
30 mL / 2 tablespoon oil
1.5 kg / 3 lb chicken, cut into eight pieces
60 mL / 4 tablespoon Calvados
90 mL / 6 tablespoon 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 tablespoon double cream
2 egg yolks, lightly beaten
salt and white pepper

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

Melt half the butter and all of the oil in a large sauté 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 sauté 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 sautéed potatoes and fresh young peas.