POULET VALLEE D’AUGE

This classic from Normandy is the quintessential ‘treat for two’ – the sort of dish that would be impractical to serve to guests, and a bit too special for family eating. With its touch of drama (cue flames) it would make the perfect main course for a romantic supper.

SERVES 2

40g butter

2 small eating apples, peeled, cored and each sliced into 8 crescents

1 shallot, sliced

2 boneless chicken breast fillets, preferably skin-on

4tbsp brandy or calvados

100ml chicken stock

100ml crème fraîche or double cream

A squeeze of lemon juice Finely chopped fresh parsley, to finish

1 Put half the butter in a large lidded frying pan, heat until foaming then tip in the apples. Season and fry over a medium-high heat for 7-10 minutes, uncovered, turning constantly, until pale gold and completely tender (check by poking with a small knife). Remove with a slotted spoon and set aside.

2 Heat the rest of the butter in the pan and fry the shallot over a medium heat for 2-3 minutes, then push to the edge of the pan to prevent scorching. Add the chicken breasts, skin-side down, and cook without moving for 3 minutes, then repeat on the other side.

3 Now the exciting bit. Heat half the brandy in a small pan. Remove from the heat and set light to it with a match, then judiciously pour it over the chicken and shake gently until the flames die down. Repeat with the remaining brandy.

4 Pour in the stock and simmer gently, covered, for 7-12 minutes, until the chicken is cooked and tender, then lift the chicken onto a carving board and leave to rest, covered with a piece of foil.

5 Return the apples and any juices to the pan and bubble the mixture vigorously to reduce to 3-4 tablespoons, then stir in the crème fraîche and lemon juice, season to taste and bring to a simmer.

6 Meanwhile, carve each breast into 4-5 thick slices and add back to the pan to coat with the sauce. Serve sprinkled with parsley.