POULET DE VALLÉE DE L’AUGE (Auge Valley chicken)
Just south of the Norman coast, the rustic heart of the region offers up a delicious bounty. Local cheeses, cream and butter are rich in temptation, while the apples that grow in abundance are at the heart of many of the dishes served in the Pays d’Auge. This recipe uses a whole chicken rather than just the legs of the traditional version and the juicy, sticky chicken is further enhanced by the caramelised apples. The recipe is a simple yet decadent treat, even without the Calvados that many cooks use to flambé it at the end.