Poulet Vallee D'auge
|Butter||2 Ounce (50 Gram)|
|Roasting chicken||3 Pound (1 Roasting Chicken, 1.5 Kilogram)|
|Calvados||2 Fluid Ounce (50 Milliliter)|
|Shallots||2 , finely chopped|
|Celery stalks||1 , chopped|
|Dessert apple||1 Large, peeled, cored and chopped|
|Streaky bacon||2 Ounce (50 Gram)|
|Dried sage||1⁄2 Teaspoon|
|Dry cider/Apple juice||10 Fluid Ounce (300 Milliliter)|
|Double cream||3 Fluid Ounce (75 Milliliter)|
Preheat the oven to warm 170°C (Gas Mark 3, 325 °F).
Melt the butter in a large flameproof casserole.
Add the chicken and fry until it is evenly browned.
Remove from the heat.
Warm the Calvados or brandy, pour over the chicken and ignite.
When the flames have died down, stir, in the vegetables, apple, bacon, sage and seasoning.
Return to the heat and fry the vegetables until they are soft.
Pour over the cider or apple juice and bring to the boil.
Transfer the casserole to the oven and cook for 1 hour, or until the chicken is cooked through.
Remove the chicken from the casserole and transfer to a warmed serving dish.
Strain the cooking liquid into a small saucepan, pressing down on the vegetables and bacon with the back of a wooden spoon to extract all the juice.
Boil rapidly until the sauce has reduced by about one third.
Beat the egg yolks and cream together, then gradually stir in the sauce.
Return the sauce to the saucepan and simmer gently until it is hot but not boiling.
When the sauce has thickened, pour a little over the chicken and the remainder into a warmed sauceboat.