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Meat, Northern, Eastern and Western France

Chicken vallée d’Auge with rice

Chicken vallée d'Auge is a Normandy dish where chicken thighs are flambéed in Calvados, then simmered in cider and cream with mushrooms. For 4 people, it takes 55 minutes and medium skill, at €3.70 per person. Success depends on a controlled flambé and a slow simmer that keeps the chicken tender.

Tonight, we're bringing Normandy home with chicken flambéed in Calvados, simmered in cider and cream, served over rice.

Chicken vallée d’Auge with rice
Total time
55 min
Difficulty
Medium
Cost per person
€3.70
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Chicken vallée d'Auge gets its richness from three Normandy staples, Calvados, cider and heavy cream. The sauce turns silky and faintly tangy, with an apple aroma that lingers without ever tasting sharp. The button mushrooms add softness and soak up the juices during the slow simmer.

This is a Sunday dish, or something for a winter evening when you have a bit of time to let it simmer. Kids usually love the rice soaked in sauce, and flambéing the Calvados always draws a reaction at the table. It takes some planning, but nothing complicated once the chicken is browned.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Fruits and vegetables

  • Button mushrooms 300 g
  • Shallots 3
  • Parsley 4 sprigs

Pantry

  • Calvados 4 cl
  • Dry cider 25 cl
  • Riceoften in the pantry 280 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Brown the chicken thighs in the butter until the skin is deeply colored, then set them aside. 10 min

    Only flip them once they release easily from the bottom of the pan.

  2. Cook the sliced shallots and mushrooms in the same pot. 6 min

    Let the liquid released by the mushrooms evaporate completely before moving on.

  3. Return the chicken to the pot, pour in the Calvados and flambé, then add the cider. 2 min

    Burning off the Calvados leaves its apple aroma without the harsh alcohol bite.

  4. Cover and let simmer over low heat, then stir in the cream for the last few minutes. 30 min

    Turn the pieces over halfway through so they soak up the flavor evenly.

  5. Meanwhile, cook the rice in salted water, drain it, and serve it with the chicken, topped with sauce and parsley. 11 min

    A pat of butter in the drained rice makes it glossy.

Our tips to get it right

  • Pick bone in, skin on chicken thighs, they stay moist through the long simmer and add flavor to the sauce.
  • Use dry cider rather than sweet, otherwise the sauce turns too sugary against the cream.
  • No Calvados on hand? Brandy works too, but you'll lose the dish's signature apple note.

The variations

  • Swap the button mushrooms for wild mushrooms in the fall, they deepen the flavor of the sauce.
  • For an alcohol free version, replace the Calvados and cider with apple juice and a splash of cider vinegar.
  • For a quicker version with kids in mind, simmer for just 20 minutes using boneless chicken pieces, the sauce will be a touch thinner but still full of flavor.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread for the sauce
  • A glass of dry cider

Storage

Chicken vallée d'Auge keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well without the rice, for up to 2 months. Reheat it gently in a skillet or saucepan, adding a splash of cream if the sauce has thickened too much.

Questions about this dish

Can you make chicken vallée d'Auge ahead of time?

Yes, cook the chicken up to the point of adding the cream the day before, then reheat gently the next day and finish with the cream. The flavor actually improves after a night's rest.

How do you flambé Calvados safely?

Move the bottle away from the flame before pouring the alcohol into the hot pot, then bring a flame close from a distance and tilt the pan slightly without ever leaning over it.

Can you substitute the heavy cream?

You can use full fat liquid cream, though the sauce will be a bit less thick. Avoid low fat cream, it can split during cooking.

Does chicken vallée d'Auge freeze well?

Yes, freeze the chicken and its sauce without the rice, for up to 2 months in an airtight container. Thaw in the refrigerator, then reheat gently while stirring.

How long does it take to make a chicken vallée d'Auge with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken vallée d'Auge with rice?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken vallée d'Auge with rice cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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