Chicken Vallee d’Auge
Chicken thighs are browned in ghee, and sauteed with apples and mushrooms. A thick, creamy sauce with shallots and apple cider tops off this incredible meal.
Ingredients
Instructions
Initial Cook
-
- Heat olive oil in skillet over medium high heat.
- Add chicken thighs and brown on each side, turning until all sides are seared.
- Season with salt and ginger.
- Lower heat to medium-low and cover.
- Cook until chicken is cooked through (165 degrees). (Approximately 20 -30 minutes).
- Remove from pan and proceed to Final Cook.
Prep
-
While the chicken is cooking:
- Peel and core apples.
- Slice apples and set aside.
- Slice mushrooms and set aside.
- Finely chop shallots.
Final Cook
-
- Increase heat to medium-high.
- Add ghee to skillet.
- Add shallots, apples, and mushrooms.
- Brown for three minutes, stirring continually.
- Add apple cider vinegar and cook for 2 minutes.
- Lower heat to medium-low.
- Add apple cider and cook for 3 minutes.
- Remove from heat.
- Add yogurt and stir until incorporated.
- Add chicken and return to heat.
- Cook for 3-5 minutes until warmed through.
- Serve chicken covered with apples and sauce.
chicken, vallee, d'auge, mushroom, apple, shallot, cider, yogurt
