Chicken Vallee D'auge Recipe -Loving & Fun Commentary...

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Published on May 28, 2017
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The chicken vallee d’auge recipe is an apple cider and cream chicken casserole from the Normandie region in France. this step by step video demonstrate how to make that recipe from northern France (normandy) this recipe is usually serve in the colder month of the year and can be served with a side of white rice or pasta such as tagliatelle. The flavor of the sauce for this dish taste like a tasty creamy chicken veloute with a light apple flavors. the crunchy apple pieces mushrooms and glazed onion bring a welcome addition to the chicken and offering different texture and level of acidity creating an interesting sweet and sour type of culinary experience . for the recipe follow this link: http://www.thefrenchcookingacademy.co... food converter: https://www.convert-me.com/en/convert...

peter hennig
I am German and learned to cook exactly like you...... but my Oma taught me....awesome channel....you put Jamie Oliver and Gordon Ramsay to shame
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Kevin Clarke
This recipe is known in England as Coq in cider
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Icarus Rex
We always make this after the pheasant hunt each year and forever have called it pheasant Normandy. Such a great dish for late fall evenings. Best part is, because the bird is cooked separately, there's little risk of overcooking and drying out the meat which is very easy to do with pheasant. Thanks for showing the classic method and preparation.
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amp
How does this video not have more views??!! Great channel, good food, fun to watch.
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Alex Falcon
The browned bits of juices at the bottom of the pan is called the fond. It is concentrated flavours of caramelised meat and or vegetables. 😀 I love your videos and appreciate your versions of some of my favourite dishes.
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GeekWarrior77
It's great to see a legit French cuisine channel. Poulet Vallee D'auge is my favorite way to welcome autumn. Great job!
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lynn bertin
Yummmmmmmmmmmmm
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1pirate721
Awesome, I made it today, bought the chicken, took it apart and made stock first. It all turned out really great:-) Love browning the chicken in the pan and finishing it in the oven at somewhat low heat. It comes out nice and juicy. This was really great, and I will definitely make it again in the future.
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Trotter
Well, I wasn't sure what to make of this,but I was inspired by the flavors after watching...then went into the kitchen and made a dish using apples, onions, butter (about two tbs of Apple juice as well) tiny bit of sugar and mushrooms, leftover grilled chicken and linguine bc I happened to have it- amazing, would not have thought it would be so good
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Shah Jacob
not allowed to drink brandy/alcohol. apart from apples what can i get away with? also ur recipes are amazing man. i saw the movie burnt and got into gordon ramsay's french cooking background so ur videos are literally an escape to france countryside and paris. please make more chicken videos or apple based videos i would also appreciate pastry dishes like strudel if you have that in your arsenal. i think a lot of people would want to watch pastry vids bc of ur production value more chicken/poultry based recipes would be great too i know u r busy but these are just my suggestions thank u
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Chris Barnes
I used Vermouth (sweet) and shallots as the onions and it turned out really nice!
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susanne rose
Oh mr. French chef 👍super delicious combination. I wish I had the nerve to use alcohol (in this case the brandy). And the decor is just fine 👍(its about the food). Looking forward(as always) to the next video 😍
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Walter Wilfong
Hey brother, love your videos! My only problem is that you post only once a week! I'm guessing that's tough enough with being in school too! Thanks for the great food, and keep on killin' it :-)
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mendaliv
Is there a particular sort of apple that goes well in this dish? Or will any good eating apple work?
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Mattee Campbell
You are so sexy!
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Ron Garza
Love this channel man. Keep doing videos. I am learning a lot. Thank you!
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Rohit Pillai
I don't have pearl onions,Apple brandy or cider for this recipe so what can I substituted for this recipe???
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Ver Engelhardt
In the most french recipes are champignons used. Unfortunately they contain high amounts of iodine. Can Oyster mushrooms used as an alternative?
Robert Simon
Very good video. I will not argue about the use of Calvados Domfrontais instead of Pays d'Auge ! You are far from Normandy. Forgiven ! Bon, pour cette fois. Ah, ah !
piynubbunyip
Tasmanian Cider!
Elsa germain
I just cooked this recipe and it was utterly delicious! Worth the effort and time that goes into preparing the various garnishes. OMG! I died and went to heaven! 😋
Big Papi
After I saw this recipe I started using Calvados and cider in everything. Great apple flavor for pork medallions, duck and even beef dishes. Thanks Chef.
Kevin Byrne
Before I found this video, I made this dish -- but using medallions of pork tenderloin. It is a DELICIOUS dish. One of my favorites. Now that I've seen that dish made with chicken instead of pork, I shall have to try this version as well.
Mary Humbarger
🌾🌾Extraordinary results from extraordinary people🌾🌾 BEAUTIFUL INGREDIENTS🌻
grafvonstauffenburg
Excellent recipe, commentary, and presentation. One can also imagine this recipe with pork.....with a flash of nutmeg.....and maybe a little sage???
David Maurand
my alsatian grandmother, enjoying transplantation to New England, used maple syrup instead of sugar on carmelized apples . i like how this came together at the end.
Iam Amc
Is it hard cider??
Sharmistha Sasa
very nice...thanks a lot for sharing
Chris B
Did he just say he’s putting 20 centimeters of liquid?!
Shwetha Manoharan
Hmmmm yummy 😋
grafvonstauffenburg
This site deserves, at least, 100,000 subscribers....! Inform your culinary & francophile friends....
James Dale
I have made this recipe once. It was very good. I will make this again and again improving technique each time.

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