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Chicken in Cream (Poulet à la Crème)Poulet à la Crème. This recipe for a casserole of chicken in a rich cream and calvados sauce comes from Normandy.


serves totaltime preptime cookingtime
4 persons 1 hour
20 minutes
20 minutes 1 hour


{tab Ingredients}

  • 2 medium Chicken Breast
  • 1 small Spanish Onion
  • 25 grams Lean Bacon
  • Salt & Pepper
  • 30 grams Butter
  • 2 tablespoon Brandy
  • ½ tablespoon Celery, finely chopped
  • 150 ml Apple Juice
  • 1 large Egg Yolk
  • 75 ml Double Cream


  • 1 medium Apple
  • 12 grams Unsalted Butter

{tab Instructions}

  1. Peel and finely chop onion, and dice the bacon after removing the rind.
  2. Wipe the chicken breasts.
  3. Season the chicken with salt and pepper.
  4. Melt the butter in a pan over moderate heat and cook the onions until soft and transparent.
  5. Stir in the bacon and cook for another 2-3 minutes.
  6. Brown the chicken lightly all over in the butter.
  7. Warm the brandy in a small pan and set alight.
  8. While the spirit is still flaming, pour over the chicken.
  9. Shake the pan gently until the flames die out.
  10. Sprinkle in the chopped celery and pour over the apple juice, let it come to the boil, then simmer for a few minutes.
  11. Cover the pan and cook over a low heat After 20-25 minutes cooking turn the chicken, cook for another 20 minutes.
  12. Lift the chicken onto a warm serving dish and keep hot.
  13. Strain the liquid and reduce slightly by fast boiling.
  14. Remove the pan from heat Beat together the egg yolks and the cream.
  15. Mix in a few spoonfuls of the warm liquid and whisk into the pan juices.
  16. Stir over a low heat until the sauce has thickened.
  17. Peel and core the apples, then cut into 6 mm rings and fry in the butter until golden brown.
  18. Just before serving pour the hot sauce over the chicken and garnish with the apple slices.


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