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poulet Vallée d’Auge
chicken and mushrooms
Normandy’s classic chicken dish poulet Vallée d’Auge is a Sunday lunch favourite: take a whole chicken, brown in butter, add mushrooms and flambée it in Calvados, then add a glass of cider and cook until done. Remove the chicken from the pot, add crème fraîche and an egg yolk to the sauce, then pour over the chicken.
Text © Dana Facaros
Image by Ludovic Péron