Name: Poulet Vallée d’Auge
Yield: 8 Servings
Ingredients: 5 tablespoon unsalted butter, divided; 3 firm, tart apples (such as Pink Lady or Braeburn; about 1 lb.), peeled, cored, quartered; 1 tablespoon olive oil; 2 3½–4-lb. chickens, quartered; Kosher salt and freshly ground black pepper; 1 leek, white and pale-green parts only, halved lengthwise, sliced crosswise ¼” thick; 2 shallots, finely chopped; ¼ cup Calvados (apple brandy); ¾ cup apple cider; 4 sprigs thyme; 2 bay leaves; ½ cup low-sodium chicken broth; ½ pound crimini (baby bella) mushrooms, trimmed, halved; ½ cup crème fraîche; 1 large egg yolk

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Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

Recipe notes