Poulet Saute Valee DAuge

Name: Poulet Saute Valee DAuge
Ingredients: 60.0 gram Butter Of Margarine; 30.0 milliliter Oil; 1.5 kilogram Chicken Cut Into Eight; 60.0 milliliter Calvados; 90.0 milliliter Chicken Stock; 2.0 Apples Peeled Cored And Coarsely Chopped; 2.0 stick Celery Finely Chopped; 1.0 Shallot Finely Chopped; 2.5 milliliter Dried Thyme Crumbled; 90.0 milliliter Double Cream; 2.0 Egg Yolks Lightly Beaten; Salt And White Pepper; 1.0 bunch Watercress Or Small Parsley Sprigs; 2.0 Apples Quartered Cored And Cut Into; 30.0 gram Butter; Sugar

Poulet Saute Valee DAuge — a community recipe on Potlikkr.

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Ingredients

60.0 g Butter Of Margarine
30.0 ml Oil
1.5 kg Chicken Cut Into Eight
60.0 ml Calvados

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Method (preview)

1
Melt half the butter and all of the oil in a large saute pan over
2
moderate heat. When the foam begins to subside, brown the chicken,

a few pieces at a time, skin side down first. When all the chicken

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