Saturday, 26 September 2015

Friends for supper.

I don't seem to have had anyone round for ages, so last night I made a mushroom soup,with both fresh and dried mushrooms, a clove of garlic and some beef stock , rather than use cream as we were having a very rich main course. 
Since I have recently  returned from my first trip abroad in 2&1/2 years , I went to Normandy, 
Poulet Vallée D' Auge was in the menu, so apples and cream and of course, Calvados  were the main ingredients. 
Fried in unsalted butter, first chopped shallots, then the sliced apples, they were removed in order to fry the chicken breasts. Around 150 mls  of chicken stock was then poured over the chicken ,  then it  simmered  for about 20 minutes. 
Finally, a tub of Créme Fraiche ,plus a good slug of Calvados,salt & pepper to taste, chopped parsley over the chicken, and hey presto! It was done.  Absolutely delicious. 
Finally I made a damson ice cream, with fresh raspberries and home made shortbread. 

I took a photo of the Chicken dish, but now I can't remember how to transfer it from Photos into the blog! Will have to ask someone to help me......