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Chicken Vallee d’Auge

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Difficulty: Intermediate
Servings: 4
Description

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
  • 4 Chicken thighs
  • 1/4 tsp Sea Salt
  • 1/8 tsp Ginger Powder
  • 1 tbsp Olive Oil
  • 1 tbsp Ghee
  • 2 Apples (Pink Lady)
  • 2 Shallots
  • 4 ounces Portobello or Shiitake Mushrooms
  • 1/4 cup Apple Cider Vinegar
  • 1 cup Apple Cider
  • 1/2 cup Coconut Yogurt
Instructions
    Initial Cook
  1. 1
    • 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.
    2. Prep
  2. 2

    While the chicken is cooking:

    • Peel and core apples.
    • Slice apples and set aside.
    • Slice mushrooms and set aside.
    • Finely chop shallots.
    3. Final Cook
  3. 3
    • 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.
Keywords: chicken, vallee, d'auge, mushroom, apple, shallot, cider, yogurt
Read it online: https://aipgourmet.com/recipe/chicken-vallee-dauge/