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.