Poultry from Auge with Livarot and melted potatoes

 

Ingredients :

  • 1 cut chicken into pieces

  • 2 tablespoons sunflower oil

  • 50g butter

  • 1 carrot

  • 1 onion

  • 1 apple

  • 1 fresh thyme

  • Salt and pepper

  • 1 tablespoon Calvados

  • 1/2 liter of hard cider

  • 15 cl cream

  • 8 potatoes

  • 2 tablespoons sunflower oil

  • 50g butter

  • 1 teaspoon thyme

  • 2 teaspoon chicken stock

  • Salt and pepper

Recipe:

Brown the chicken pieces in a large pot with sunflower oil and butter for 10 minutes.

 

Wash, peel and dice the apple, carrot and onion. Remove the crust from the Livarot cheese and cut it into pieces. Remove the chicken from the pan and drain the fat. Sauté the vegetables cut into small pieces in the casserole, over low heat for 2 minutes, add the chicken pieces and pour a spoon of calvados and cider. Bring to the boil, add the cream, pieces of Livarot, cover and cook 40 minutes over low heat. 

To prepare the potato fondant: Wash, peel and halve the potatoes. In a pan, let them brown with sunflower oil and butter for 5 minutes. Remove the fat, put the potatoes, thyme, chicken stock, salt, pepper, and cover with water. Cook for 10 minutes an check if cooked with the tip of a knife. Keep warm. 

Remove the chicken from the pot and strain the sauce. Plate up a serving dish with potatoes, chicken pieces and sauce. Garnish with thyme.