Chicken Vallee D'OJ

Category: Meat dishes
Kitchen: french
Chicken Vallee D'OJ

Ingredients

1 chicken (I had thighs and drumsticks) 1.6KG
apples 2 pcs.
lemon juice 1 tbsp. l.
butter 60 g
bulb onions 0.5-1 pcs.
celery stalk 0.5-1 pcs.
flour 1 tbsp. l.
calvados or brandy 80 ml
chicken bouillon 375 ml
sour cream 20% 80 ml (I have 1 tbsp. L. With a large slide)

Cooking method

  • Chicken Vallee D'OJPeel the apples. Remove the core, finely chop half of one apple, cut the rest into wedges. Squeeze lemon juice on apples.
  • Chicken Vallee D'OJHeat half of the butter in a large skillet, place the chicken skin side down and fry until browned.
  • Chicken Vallee D'OJTurn over and fry for another 5-10 minutes. Transfer the bird to another dish.
  • Chicken Vallee D'OJPut onion, celery and finely chopped half of an apple in the same pan. Simmer for 5 minutes, not allowing to brown.
  • Chicken Vallee D'OJThen add flour and mix thoroughly
  • Chicken Vallee D'OJ pour in calvados, then gradually pour in chicken broth, bring to a boil
  • Chicken Vallee D'OJreturn the bird to the pan and simmer until tender, covered over low heat
  • Chicken Vallee D'OJIn a small skillet, melt the remaining butter and fry the apple wedges until soft and golden brown.
  • Chicken Vallee D'OJRemove the cooked poultry from a large skillet. Bring the sauce to a smooth consistency with a blender. Add sour cream and, with constant stirring, boil the sauce until thick, season with salt.
  • Chicken Vallee D'OJServe the chicken with apple wedges, sprinkled with sauce.
  • .

The dish is designed for

6-8 servings

Time for preparing:

1 hour

Cooking program:

stove and blender

Note

Recipe from the book "France. Culinary Voyage." Quote from the book: "This is a classic dish of Normandy and Brittany - the apple regions of France. Sometimes it is called POULET AU CIDRE. Which means that the bird was cooked in cider, not in broth."

V-tina
Cvetaal, Svetochka, wonderful recipe, thank you
gala10
Svetul, well done! The process has started! Long live French cuisine!
Rituslya
Svetul, oh, what a wonderful chick!
Not only is the recipe wonderfully wonderful, but also what a name!
Beauty, Svetul! Thank you!
Be sure to boom to cook!

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