cookbook

Volaille du pays d’Auge au livarot (Poultry with Livarot from the pays d’Auge)

Ingredients for 4 persons

Livarot (1 cheese) / Free-range chicken (1, cut in pieces) / Carrot (1) / Potatoes (8, medium size) / Oinon (1) / Apple (1) / Unsalted butter (50 g) / Cream (15 cl) / Frehs thyme (1 spring) / Thyme (1 teaspoon) / Sunflower oil (2 x 2 tablespoons) / Cider (1/2 liter) Calvados (1 tablespoon) / Poultry stock (2 teaspoons) / Salt / Pepper

Directions

Remove the rind from the Livarot and cut in pieces. In a covered pot, sauté (10 min) the chicken pieces in sunflower oil and butter. Set the chicken pieces aside and pour off the excess fat. Peel and dice the carrot, onion, and apple. Pour them all into the pot and sauté (3 min), then add the chicken pieces. Add the calvados and the cider. Bring to a boil and add the cream and the Livarot. Cover and simmer (40 min) on a low light. Peel the potatoes and cut in two. Sauté (5 min) in a frying pan in sunflower oil and butter. Pour off the fat and return the potatoes. Add the thyme and the poultry stock. Salt and pepper. Cook for 10 min; keep warm. Remove the chicken pieces and strain the sauce. Arrange the potatoes and chicken pieces on a serving dish, accompanied by the sauce in a gravy boat. Decorate with the sprig of thyme.

Accompaniment

Hard cider