Brandied Tarragon Cream Chicken Chicken A La Vallee Dauge Camembert Rice With Warm Endive And Apples Food

CHICKEN SOUS VIDE VALLEE D'AUGE

Steps:

• Preheat a sous vide water bath to 160 degrees F, using an immersion circulator head. Place the chicken in vacuum bags and sprinkle with the salt and pepper. Seal the bags with a vacuum sealer and then submerge in the heated water. Cook for 30 minutes.
• Remove the chicken from the bags and pat dry with paper towels. Heat the oil in a skillet over medium heat and gently lay the breast of chicken in the skillet. Cook on each side for 1 minute and remove.
• Heat the butter in a large pan over medium-high heat. Add the apples, shallots and mushrooms and brown for 3 minutes. Add the Calvados and flame with a lighter. When all the alcohol is evaporated, add the cider and let it simmer for 3 minutes. Add the cream and mix well. Then add the chicken. Place the chicken on plates, topped with the apples and mushrooms. Coat with a generous amount of sauce.

CHICKEN BREASTS IN TARRAGON CREAM

Steps:

• 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
• 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
• 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.

POULET VALLéE D'AUGE

Steps:

• Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
• Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
• Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
• Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
• Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
• Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.