DISH RESEARCH · Main dish
Poulet Vallée d'Auge
Also known as: Vallée d'Auge Chicken
Lisieux Normandie’s selected poulet Vallée d’Auge serves roast chicken pieces under a sauce of sliced Paris mushrooms, dry cider and farm cream, seasoned with nutmeg, salt and pepper.
About Poulet Vallée d'Auge
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Lisieux Normandie’s selected poulet Vallée d’Auge combines roast chicken with a mushroom, dry-cider and farm-cream sauce. Nutmeg joins salt and pepper in the sauce’s seasoning.
A whole chicken is roasted while the mushroom sauce is prepared separately. The mushrooms are sliced and sweated in butter in a frying pan.
Dry cider is added to the mushrooms near the end of cooking. It reduces gently, leaving a little liquid in the pan before the cream is added.
The cream sauce reduces again and is seasoned with salt, pepper and a little nutmeg. It forms the finish for the separate roast chicken.
Chicken pieces are arranged on a platter and covered with the mushroom sauce. The tourism office includes this version among its Normandy recipes, with cider and cream central to the finished preparation.
Ingredients in Poulet Vallée d'Auge
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Applesother
- Applebase
- Chickenprotein
- Apple Cidersauce
- Calvados brandyseasoning
- Buttercooking medium
- Creamsauce
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Norman-style