Chicken with cider and cream: Normandy in a casserole
Let the mushrooms take on some colour before the cider bubbles into the pan. Add the cream only at the end. The sauce comes together around chicken that cooks gently under the lid.
Lisieux’s tourist office describes Poulet Vallée d’Auge with chicken, mushrooms, cider and cream. Our own adaptation uses boneless chicken thighs and one casserole; it is not a literal reproduction of that recipe.
Serves 4 as a main course, without a side dish · Preparation: 15 min · Cooking: 55 min
Times are guidelines. Any extra cooking or cooling time is explained in the steps; allow additional time to cool food before storing it.
Equipment
Wide lidded casserole, meat thermometer and separate board for raw chicken.
Ingredients
- 800 g boneless, skinless chicken thigh fillets, in 4–6 large pieces
- 250 g chestnut mushrooms
- 100 g shallots, peeled weight
- 250 ml dry cider
- 150 g crème fraîche
- 100 ml water
- 20 g unsalted butter
- 15 ml sunflower oil
- 2 g fresh thyme leaves
- 3 g salt
- 1 g ground black pepper
Method
- Quarter the mushrooms and finely chop the shallots. Pat the chicken dry with kitchen paper; do not wash raw chicken. Keep it separate from other ingredients and wash your hands and used equipment. Season the chicken with the salt and pepper.
- Heat the oil and butter in the casserole. Fry the chicken for about 8 minutes, turning halfway through. Transfer to a plate; it is not yet cooked through.
- Cook the shallots in the same pan for 5 minutes. Add the mushrooms and cook for 8 minutes, until coloured. Pour in the cider and boil for 2 minutes while loosening the browned bits.
- Add the water and thyme. Return the chicken and collected juices, bring to the boil, cover and simmer gently for about 25 minutes.
- Measure the thickest part of several pieces with a clean thermometer: at least 75 °C for 30 seconds. Cook longer if this has not been reached.
- Stir in the crème fraîche and simmer gently, uncovered, for another 5 minutes. Serve with the mushrooms and sauce.
Storage
Cool leftovers in small, shallow containers within 2 hours, then cover and refrigerate at 4 °C. Eat within 2 days. Reheat only the portion you need, once, until steaming hot throughout.
Allergens
Milk; cider may contain sulphites. The product label gives the relevant information.
Our own pan version, inspired by Poulet Vallée d’Auge.
Sources and image credits
- Lisieux Normandie — Poulet Vallée d’Auge
- Voedingscentrum — Safe storage of leftovers
- GOV.UK — Safe cooking temperatures
Home › All stories › Chicken with cider and cream: Normandy in a casserole
Lisieux’s tourist office describes Poulet Vallée d’Auge with chicken, mushrooms, cider and cream. Our own adaptation uses boneless chicken thighs and one casserole; it is not a literal reproduction of that recipe.
Our own pan version, inspired by Poulet Vallée d’Auge.
Our own AI-generated illustration accompanying the recipe.