Poulet Vallée d'Auge (Normandy Chicken with Cider, Apples and Cream)
Golden chicken thighs simmered in cider, stock and apples, finished with a splash of cream for a glossy Normandy sauce.
Made with Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £3.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken with half the salt and the pepper. Heat the oil in a large, deep frying pan or casserole over a medium-high heat and brown the thighs, skin side down first, for 8 minutes in total until deep golden. Lift out and pour off all but 1 tablespoon of fat.
8 min - 2
Lower the heat, add half the butter and the shallots and cook for 4 minutes until soft. Pour in the cider and scrape up the stuck bits from the base. Let it bubble for 3 minutes to cook off the sharpness.
7 min - 3
Add your ready made homemade chicken stock (see the base recipe) and the thyme. Return the chicken, skin side up, bring to a simmer, cover and cook gently for 25 minutes.
25 min - 4
Meanwhile, fry the apple wedges in the remaining butter in a separate pan for 4 to 5 minutes until golden at the edges but still holding their shape.
4 min 30 s - 5
Lift the chicken onto a plate. Whisk the cornflour into the cream, stir it into the sauce and simmer for 3 minutes until glossy and lightly thickened. Taste and season with the remaining salt.
3 min - 6
Return the chicken and add the apples. Warm through for 2 minutes and serve with mashed potato or rice and a green vegetable.
Tips
- Use a dry cider. A sweet one makes the sauce cloying, while a dry Normandy or Somerset cider gives a clean, fruity edge.
- Do not boil the sauce hard once the cream is in, or it can split. Keep it at a gentle simmer.
- Firm apples such as Braeburn or Cox keep their shape. Soft eating apples collapse into the sauce.
- Skinless chicken breasts work too, but cook them for only 15 minutes in the cider and stock so they stay juicy.
Storing and freezing
Cool within 1 to 2 hours, then keep covered in the fridge for up to 3 days. Reheat gently until steaming hot all the way through. Freezing is not ideal because the cream sauce can split.
Questions
Can I make this dairy free?
Yes. Swap the cream for 150 ml of coconut cream or a dairy free cooking cream, and the butter for olive oil or dairy free spread. The sauce will be slightly less rich but still good.
What if I do not have cider?
Use dry white wine or apple juice with a squeeze of lemon. Apple juice is sweeter, so use only 150 ml and add a splash of cider vinegar to balance it.
Is this recipe gluten free?
Yes. The sauce is thickened with cornflour, not plain flour. Check the cider and stock labels if you are cooking for coeliacs, though most ciders are naturally gluten free.
More made with homemade chicken stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.