Poulet Vallée d'Auge originates from Normandy, which is known as the land of butter. I think it is one of the world's best chicken stews. 






Skill level

Average: 3.6 (14 votes)

It's rich from the brandy, and salty and smoky from the bacon - the perfect dish. 


  • 2 slices thick-cut bacon, cut into ½ slices
  • 3 tsp + 3 tsp unsalted butter
  • 2 Braeburn apples, peeled, cored, and cut into 8 to 12 wedges 
  • 4 full chicken legs, split into thighs and drumsticks
  • Kosher salt 
  • Freshly ground black pepper 
  • 1 small leek, halved and cut on a bias into 1cm rounds
  • 1 shallot, diced 
  • 1½ tbsp (30 ml) Calvados 
  • ½ cup dry white wine  
  • ½ cup apple cider 
  • ½ cup chicken broth (stock)
  • 3 sprigs thyme 
  • 1 bay leaf 
  • 2 parsnips, peeled and cut on a bias into 1 cm thick rounds
  • 2 carrots, peeled and cut on a bias into 1 cm thick rounds
  • ¼ cup crème fraiche or full-fat sour cream 
  • ½ lemon, juiced 
  • 1½ tbsp finely chopped parsley 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Cook bacon in a large heavy-bottomed saucepan over medium heat until crisp, 7 to 9 minutes. With a slotted spoon, remove the bacon to a plate. Add 3 tap butter to pan drippings with apples. Cook until golden, about 5 to 7 minutes. Transfer apples to a plate and set aside. 
  2. Increase heat to medium-high and add remaining butter. Season chicken with salt and pepper and working in batches, cook chicken until golden, about 5 minutes per side. Transfer the chicken to plate with bacon and set aside. 
  3. Add leek and shallot to pan and cook, stirring frequently, until soft, about 3 minutes. Remove pan from heat, add Calvados and cook until liquid has absorbed. Return to heat, add wine, cider, broth, thyme and bay leaf. Bring to a boil and cook for 2 or 3 minutes.
  4. Add parsnips, carrots, chicken and bacon and return to a boil. Reduce heat and simmer, covered until chicken is cooked through and the vegetables are tender, about 25 minutes.