Poulet vallee d'Auge

Course Hoofdgerecht gevogelte
Servings 4 pax


  • 100 g Boter
  • 250 g Kipfilet
  • 10 cl Calvados
  • Zout
  • Peper
  • 250 g Ui
  • 300 g Champignons
  • 2 pcs Eidooier
  • 100 g Crème fraiche


  • Cut the chicken fillet into pieces and bake in butter. Flambé with calvados. Add salt and pepper. Add the onions and mushrooms and let it go for 50 minutes. Stir the egg yolks through the crème fraiche and add to the chicken. Cook for a few minutes and then serve.
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