Poulet Vallée d’Auge — Chicken in Cider, Cream, and Calvados

Normandy has a way of turning simplicity into art. Its fields are heavy with apples, its pastures rich with butter and cream, and its people — calm, patient — know that good things take time.

 

In the Vallée d’Auge, the heart of apple country, a classic was born: chicken slowly simmered in cider and calvados until it melts under your fork. It’s the kind of dish that fills the kitchen with laughter and the scent of apples roasting in butter. A Sunday supper, a family memory, and a little reminder that warmth often begins with what you have on hand — a bottle of cider, a few shallots, and the will to wait.

 

Recipe: Poulet Vallée d’Auge (Serves 4)

 

Ingredients:

• 1 whole chicken (about 1.5 kg / 3 lb), cut into 8 pieces

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 2 shallots, finely chopped

• 2 cloves garlic, minced

• 2 apples (preferably firm, tart ones like Reine des Reinettes or Granny Smith), peeled and sliced

• 150 ml (⅔ cup) Calvados

• 250 ml (1 cup) dry cider (Normandy or Breton style)

• 200 ml (¾ cup) crème fraîche or heavy cream

• 1 tsp Dijon mustard (optional but traditional in some versions)

• A few sprigs of thyme

• 1 bay leaf

• Salt and freshly ground black pepper

• Fresh parsley to garnish

 

Instructions:

 

1. Brown the chicken: In a heavy casserole, melt butter with olive oil. Brown the chicken pieces on all sides until golden. Remove and set aside.
2. Sauté aromatics: In the same pan, add shallots and garlic. Sauté gently until fragrant, then deglaze with the calvados — carefully! A quick flambé if you dare, to burn off the alcohol and leave only warmth behind.
3. Simmer: Pour in the cider, add thyme, bay leaf, and return the chicken to the pot. Cover and simmer over low heat for about 40 minutes, until the chicken is tender.
4. Add apples & cream: In the last 10 minutes, add apple slices. When the chicken is done, stir in crème fraîche and a touch of mustard if desired. Simmer uncovered for 5 more minutes, until the sauce thickens and shines.
5. Serve: Season with salt and pepper to taste, sprinkle with parsley, and serve hot — the sauce should be rich, glossy, and aromatic.

 

Serve with:

Buttered tagliatelle, mashed potatoes, or simply a torn piece of crusty baguette to mop up that golden sauce.

 

Wine pairing:

 

A glass of Cidre Brut de Normandie is the natural companion — dry, slightly tannic, echoing the apples in the dish. Or for something more elegant, a chilled Chablis brings minerality that cuts beautifully through the cream.

 

There’s something quietly magical about this dish: the moment the calvados hits the pan, the air fills with apples, flame, and promise. It’s the taste of Normandy’s generosity — humble yet proud, rustic yet refined. And when you spoon that first bite over warm bread, you’ll understand why this valley is forever golden.