Chicken, Apple & Cheese Casserole (English Dish)
Simple but flavorful dish straight from the English Countryside! Chicken, apples, cheese sauce and breadcrumbs make up this filling dish sure to please everyone!
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Have You Tried This Apple Sauce Chicken Auge Valley?
Chicken Auge Valley - A tasty apple sauce chicken meal.
Poulet Vallée d’Auge, or “Chicken Auge Valley,” is a quintessential French dish hailing from the Normandy region. It features succulent chicken pieces bathed in a luscious sauce that embodies the region’s rich culinary traditions. The sauce, a star in its own right, is made by simmering the chicken with aromatic vegetables, cider, and Calvados, infusing it with a delicate apple essence. The pièce de résistance comes with the addition of heavy cream, yielding a velvety texture and a perfect balance of sweet and savoury. This dish is a celebration of Normandy’s bountiful apple orchards and dairy products, served with sautéed apples for a delightful contrast, and often garnished with fresh herbs to enhance the flavory.
Poulet Vallée d’Auge embodies the essence of Norman cuisine and is enjoyed during special occasions, bringing a taste of the French countryside to the table.
Beyond its classic chicken version, variations with other meats like veal or pork showcase the adaptability of this sumptuous dish. It stands as a testament to the culinary heritage of Normandy, renowned for its gastronomic treasures. Whether enjoyed in a cozy family setting or at a special gathering, Poulet Vallée d’Auge offers a culinary journey that encapsulates the traditional and the gourmet in a single, flavourful creation.
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Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)
Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe:
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????????INGREDIENTS????????
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
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Great value chef knife:
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Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Porc a la Normande
This week we are making a classical French dish: Porc a la Normande (Pork Normandy). This dish is seared pork chops in a rich apple cream sauce. Check out the recipe here:
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Chicken Normandy Recipe
This chicken Normandy recipe is loaded with elegance, though it's actually not too hard to make. Fresh apples complement the flavor of the chicken, making for a beautiful, decadent, and impressive meal.
#Recipe #Chicken #Food
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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