POULET DE VAL­LÉE DE L’AUGE (Auge Val­ley chicken)

Lonely Planet (UK) - - Queensland’s Coast -

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.

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