Chicken Vallee D'OJ

Category: Meat dishes

Kitchen: french

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

Peel the apples. Remove the core, finely chop half of one apple, cut the rest into wedges. Squeeze lemon juice on apples.
Heat half of the butter in a large skillet, place the chicken skin side down and fry until browned.
Turn over and fry for another 5-10 minutes. Transfer the bird to another dish.
Put onion, celery and finely chopped half of an apple in the same pan. Simmer for 5 minutes, not allowing to brown.
Then add flour and mix thoroughly
pour in calvados, then gradually pour in chicken broth, bring to a boil
return the bird to the pan and simmer until tender, covered over low heat
In a small skillet, melt the remaining butter and fry the apple wedges until soft and golden brown.
Remove 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.
Serve 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."