Best 2 Brandied Tarragon Cream Chicken Chicken A La Vallee Dauge Camembert Rice With Warm Endive And Apples Recipes
Indulge in a culinary journey to the heart of French cuisine with our tantalizing dish, Chicken à la Vallée d'Auge. Originating from the picturesque Normandy region, this classic recipe combines the best of French flavors. Juicy chicken breasts are enveloped in a rich and creamy sauce infused with the aromatic essence of brandy and tarragon. Accompanied by a medley of sautéed endives, sweet apples, and fluffy Camembert rice, this dish promises a symphony of textures and flavors that will captivate your taste buds.
Embark on a culinary adventure as we guide you through the art of preparing this delectable dish. Our step-by-step instructions ensure success, whether you're a seasoned chef or a home cook seeking to impress. Along the way, discover the secrets behind creating the perfect creamy sauce, expertly searing the chicken, and achieving the ideal balance of flavors.
In addition to the main course, we present a collection of complementary recipes that elevate your dining experience. Delight in the simplicity of our classic French vinaigrette, adding a touch of freshness to your salad. Master the art of preparing homemade chicken stock, a versatile ingredient that enhances the flavors of soups, stews, and sauces. Impress your guests with our delectable Camembert cheese sauce, perfect for dipping vegetables or drizzling over pasta.
Our culinary journey concludes with a sweet treat – our classic French apple tart. Layers of thinly sliced apples are arranged in a buttery pastry crust and baked to perfection, creating a dessert that is both elegant and comforting.
Immerse yourself in the rich culinary traditions of France with our comprehensive guide to Chicken à la Vallée d'Auge and its accompanying recipes. From the first bite of the tender chicken in its creamy sauce to the last morsel of the apple tart, prepare to be transported to the heart of French gastronomy.
CHICKEN SOUS VIDE VALLEE D'AUGE
Steps:
- Preheat a sous vide water bath to 160 degrees F, using an immersion circulator head. Place the chicken in vacuum bags and sprinkle with the salt and pepper. Seal the bags with a vacuum sealer and then submerge in the heated water. Cook for 30 minutes.
- Remove the chicken from the bags and pat dry with paper towels. Heat the oil in a skillet over medium heat and gently lay the breast of chicken in the skillet. Cook on each side for 1 minute and remove.
- Heat the butter in a large pan over medium-high heat. Add the apples, shallots and mushrooms and brown for 3 minutes. Add the Calvados and flame with a lighter. When all the alcohol is evaporated, add the cider and let it simmer for 3 minutes. Add the cream and mix well. Then add the chicken. Place the chicken on plates, topped with the apples and mushrooms. Coat with a generous amount of sauce.
DIJON-TARRAGON CREAM CHICKEN
Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
Provided by DELTAQUEEN50
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
- Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg
Tips:
- Use high-quality ingredients for the best flavor. This includes using fresh herbs and spices, and using a good quality brandy.
- Be sure to reduce the brandy and cream mixture until it has thickened. This will help to give the sauce a rich and creamy texture.
- Don't overcook the chicken. The chicken should be cooked until it is just cooked through, but not so long that it becomes dry and tough.
- Serve the chicken immediately with the sauce. The sauce will thicken as it cools, so it is best to serve it while it is still hot.
Conclusion:
Brandied Tarragon Cream Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is cooked in a creamy sauce that is flavored with brandy and tarragon, and it is served with a side of rice and vegetables. This dish is sure to please everyone at the table.
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