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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.

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Our own AI-generated illustration accompanying the recipe.

Browned chicken thighs with mushrooms in a creamy sauce in a blue casserole.

Mushrooms, shallots, cider, cream and thyme before cooking.