Vallet d'Uge Chicken Normandy Style

Ingredients

• 2 pieces Free-range chicken legs (cut in half lengthwise)
• 100 g Smoked bacon lardons (cut into dice)
• 200 g Button mushrooms (Paris mushrooms) (cleaned and halved)
• 1 piece Normandy apple (unpeeled, thinly sliced)
• 25 cl Dry Normandy cider (unsweetened)
• 20 cl Thick crème fraîche (or liquid cream if available)
• 1 piece Egg yolk (at room temperature)
• 40 g Unsalted butter (for initial cooking)
• 5 cl Calvados (good quality, to flambé)
• 2 pieces Shallots (finely sliced)
• to taste Salt (prefer sea salt)
• to taste Freshly ground black pepper (ground with a mill)
• 1 tbsp Fresh parsley (chopped for garnish)

Instructions

1. Prepare the ingredients

   Cut each chicken leg in half lengthwise. Cut the bacon into dice, clean the mushrooms and halve them, slice the apple without peeling and finely slice the shallots.

   Time: PT5M

2. Brown the chicken

   In the pot, melt the butter over medium heat. Add the chicken pieces, skin side down, and brown them 4‑5 minutes on each side until a nice golden color is achieved.

   Time: PT10M

   Temperature: medium

3. Add the bacon

   Stir in the smoked bacon dice and let them brown a few minutes, stirring so they release their fat.

   Time: PT3M

   Temperature: medium

4. Sweat the shallots

   Add the sliced shallots, stir and cook until translucent, about 2 minutes.

   Time: PT2M

   Temperature: medium

5. Flambé with calvados

   Pour the calvados into the pot and, using a long match, flambé the liquid. Let the flame die out naturally.

   Time: PT1M

6. Season

   Season lightly with salt (the bacon is already salted) and generously grind pepper.

   Time: PT1M

7. Add cider, apple and mushrooms

   Pour the cider, add the apple slices and mushrooms into the pot. Stir quickly, cover and simmer over low heat for 35 minutes.

   Time: PT35M

   Temperature: low

8. Prepare the cream‑egg mixture

   While cooking, in a bowl whisk the egg yolk with the crème fraîche until a homogeneous mixture is obtained.

   Time: PT3M

9. Remove the chicken and accompaniments

   Once the chicken is cooked, transfer the pieces, mushrooms and bacon to a serving dish, arranging them nicely.

   Time: PT2M

10. Thicken the sauce

    Remove the pot from the heat, add the cream‑egg mixture while stirring constantly. Return to low heat and let thicken for 3‑4 minutes without boiling, otherwise the mixture may curdle.

    Time: PT5M

    Temperature: low

11. Finish and serve

    Return the chicken pieces to the sauce, coat them, sprinkle with chopped parsley and serve immediately with country bread and, if desired, dauphine potatoes.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

15 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Smoked bacon lardons: smoked pork belly lardons
• Instead of Button mushrooms (Paris mushrooms): porcini, chanterelles
• Instead of Normandy apple: pear
• Instead of Dry Normandy cider: dry white wine
• Instead of Thick crème fraîche: heavy cream
• Instead of Unsalted butter: olive oil
• Instead of Calvados: brandy
• Instead of Shallots: sweet onion

Equipment Needed

• Cast iron pot or Dutch oven
• Cutting board
• Chef's knife
• Mixing bowl
• Fork or whisk
• Wooden spoon
• Ladle (optional)
• Fire extinguisher (or lid) (optional)
• Serving plate
• Presentation platter
• Corkscrew (for the calvados) (optional)
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Flambé the calvados safely
• Thicken the sauce without boiling to avoid egg yolk coagulation

Chef Tips from the Video

• Use a good‑quality calvados: it brings the typical Normandy aroma.
• For a fruitier taste, choose a firm‑fleshed apple such as Boskoop or Reinette.

Troubleshooting

Storage

Refrigerator: Store the chicken and sauce separately in airtight containers, up to 2 days.

Freezer: Not recommended, the cream sauce may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cream‑egg mixture the day before and keep it refrigerated.
• Vegetables (shallots, mushrooms, apple) can be pre‑chopped and kept in the refrigerator in an airtight container.