Stage 6: Dinan – Lisieux
Normandy abounds in gastronomic delights, including cream and camembert. Gabriel visits an apple farm where he learns the secret of making good Calvados. In the kitchen Gabriel prepares a Poulet Vallée d'Auge, a family chicken dish cooked in cider and Calvados and served with a creamy mushroom sauce.
8 chicken pieces with bones and skin on (preferably thighs and drumsticks)
20ml Calvados liqueur
Salt and freshly ground black pepper
3 shallots, cut into quarters
2 apples, peeled, halved, cored, then each half cut into 4 segments
Heat 25g butter in a large cast-iron pan and brown the chicken pieces on all sides. Add the Calvados and flame. Season with salt and pepper. Add the shallots and cider, and shake the pan. Cover with foil and a lid and cook over low heat for 30 minutes.
Heat 25g butter in a separate pan and cook the mushrooms for a few minutes.
Heat the remaining butter in a large pan and cook the apple quarters until soft.
Add the mushrooms to the chicken, then add the cream and mix well. Bring to a simmer and cook for a few minutes.
Serve the chicken and sauce on a large platter surrounded by the apple pieces.