Poulet Vallée d’Auge

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 (each about 200g) 4tbsp brandy or calvados 100ml chicken stock, preferably homemade 100ml crème fraîche or double cream a squeeze of lemon juice finely chopped fresh parsley, to finish

Put ½ the butter in a large, lidded frying pan, heat until foaming then add the apples. Season and fry over a mediumhigh heat for 7–10 minutes, turning until pale gold and completely tender. Remove with a slotted spoon and set aside.

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, to encourage a tasty golden crust. Repeat on the other side.

Heat ½ the brandy in a ladle or small pan. Remove from the heat, set it alight and judiciously pour it over the chicken and shake the pan gently until the flames die down. Repeat with the remaining brandy.

Add the stock and simmer covered, for 7–12 minutes, until the chicken is cooked and tender, then lift onto a carving board and leave to rest, covered with foil.

Return the apples and any juices to the pan and reduce the mixture to 3–4 tablespoons, stir in the crème fraiche and lemon juice, season to taste and bring to a gentle simmer.

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