Poulet Vallée d'Auge from Bon Appétit Magazine, October 2013 (page 112)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy potato cake with garlic and parsley; Leeks en cocotte

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • msmmlee on December 12, 2020

    I found another version of this recipe in an old cookbook of my mother's named "Benson & Hedges 100's Presents 100 of the World's Greatest Recipes" by James Beard. I figured that with James Beard's name on it, this little cookbook may have some really good recipes in it so I went searching online for reviews. This is one I think I will try.

  • twoyolks on October 02, 2014

    This was excellent. The chicken was moist and flavorful. The sauce was deeply flavored and delicious. The apple cider and Calvados (I used applejack) added an interesting note to the sauce. The cooked apples became almost entirely savory after the long cooking. As a word of caution, when I flambeed the alcohol, the flames were much higher than I was initially expecting, so be careful.

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