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Vallet d'Uge Chicken Normandy Style
Recipe by Gourmandises TV - PARIS 🇫🇷 - Cuisine
A free-range chicken braised in the Normandy style with smoked bacon, mushrooms, an apple, cider, calvados, and a velvety sauce made with cream and egg yolk. A comforting and typical Val d'Uge dish, perfect for a weekend dinner.
MediumFrenchServes 2
Printable version with shopping checklist
Source Video
22m
Prep
47m
Cook
10m
Cleanup
1h 19m
Total
Cost Breakdown
Total cost:$20.90
Per serving:$10.45
Critical Success Points
- • Flambé the calvados safely
- • Thicken the sauce without boiling to avoid egg yolk coagulation
Safety Warnings
- • Flambé the calvados: keep flammable objects away and have a fire extinguisher or lid nearby.
- • Handle hot butter carefully to avoid burns.
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