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Chicken with Apples and Brandy

Created by Chuck,

Description

Poulet A La Vallee D'Auge in French. Delicious rich chicken dish, perfect for company. The combination of apples and applejack (or brandy) in this cream sauce is wonderful.
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Ingredients

At a glance
Cuisine
French
Course/Meal
Main Course
Main Ingredient
Chicken
Dairy
Fruit
Cooking Method
Bake
Braise
Difficulty
Average
Serves
4
4 pounds chicken pieces
salt
pepper
garlic powder
6 tablespoons butter
1/3 cup Applejack or brandy
1 onion, chopped
1 stalk celery, chopped
4 apples, tart and firm
3 tablespoons flour
1 1/2 cups chicken stock
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon tarragon
1/2 cup heavy cream

Methods/steps

1. Cut chicken into serving pieces if chicken is still whole. Sprinkle with salt, pepper and garlic powder. Heat 3 Tablespoons butter in heavy skillet and brown chicken over moderate heat. Heat brandy in a small pan and pour over chicken. Remove chicken.

2. Add 2 Tablespoons butter to the same pan. Add onion, celery and 2 apples peeled and sliced thin. Cover and cook 15 minutes. Stir in flour. Gradually add broth and cook over low heat, stirring until thickened. Add seasonings.

3. Put back chicken. Cover and simmer 30 minutes. Cool. Put chicken and sauce into casserole.

4. Cover casserole and bake at 350 for 40 minutes. Remove from oven. Whip the cream and fold into the sauce. Core the remaining 2 apples and slice into thick rings. Place on top of casserole and bake 20 minutes more uncovered.

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