Casserole Recipes: Poulet Saute by Recipe Cottage

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	Poulet Saute

		Poulet Saute Valee DAuge From the region of Normandie in France 60 g / 2 oz butter of margarine 30 mL / 2 Tbsp oil 1.5 kg / 3 lb chicken, cut into eight pieces 60 mL / 4 Tbsp Calvados 90 mL / 6 Tbsp chicken stock 2 apples, peeled, cored, and coarsely chopped 2 sticks celery, finely chopped 1 shallot, finely chopped 2.5 mL / 1/2 tsp dried thyme, crumbled 90 mL / 6 Tbsp double cream 2 egg yolks, lightly beaten salt and white pepper 1 bunch watercress or small parsley sprigs 2 apples, quartered, cored and cut into pieces 30 g / 2 Tbsp butter Sugar Melt half the butter and all of the oil in a large saute pan over moderate heat. When the foam begins to subside, brown the chicken, a few pieces at a time, skin side down first. When all the chicken is browned, pour off most of fat from the pan and return the chicken to the pan. Pour the Calvados into a ladle or small saucepan and warm over gentle heat. Ignite with a match and pour, while still flaming, over the chicken. Shake the saute pan gently until the flames subside. If the Calvados should flare up, cover the pan immediately with the lid. Pour over the stock and scrape any browned chicken juices from the bottom of the pan. Set the chicken aside. Melt the remaining butter in a small saucepan or frying pan. Cook the chopped apples, shallot and celery and the thyme for about 10 minutes or until soft but not brown. Spoon over the chicken and return to the pan to the high heat. Bring to the boil, then reduce heat, cover the pan and simmer for 50 minutes. When the chicken is cooked, beat the eggs and cream. With a whisk, gradually beat in some of the hot sauce. Pour the mixture back into a saucepan and cook over a low heat for 2-3 minutes, stirring constantly until the sauce thickens and coats the back of a spoon. Season the sauce with salt and white pepper and set aside while preparing the garnish. Put the butter in a small frying pan and when foaming, add the apple. Toss over a high heat until beginning to soften. Sprinkle with sugar and cook until the apple begins to caramelise. To serve, coat the chicken with the sauce and decorate with watercress or parsley. Spoon the caramelised apples over the chicken. Note: Do not allow the sauce to boil once the egg and cream is added or it will curdle. Served nicely with saute potatoes and fresh young peas.