Poulet Vallée d’Auge
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The key Norman ingredients, cider and cream, are combined to make this delicious chicken dish from the Pays d’Auge. Chicken pieces and mushrooms are sautéed in butter, then braised in a sauce of cider, Calvados and cream. Other classic Norman dishes served in a sauce of cider and cream are côtes de veau (veal cutlets) and filet de porc (pork fillet).
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