Poulet Valee D’Auge – Normandy Style Chicken
It’s the season for sweet, crunchy Jazz.
Jazz Apples that is! Jazz Apples are a cross between Gala and Braeburn apples. What does that mean if you don’t know your apples? It means they have a firm but dense flesh and a tangy, sweet flavour. The season lasts from mid-April until October.
330,000 Jazz trees are grown in specially selected regions of Australia, including Batlow (NSW), Huon Valley (TAS), Adelaide Hills (SA), Stanthorpe (QLD), Manjimp (WA), Northern Tasmania and Southern Victoria. It’s a relatively new type of apple, with the first crops starting in 2007.
Jazz Apples are available from all major supermarkets and food retailers nation wide.
Cooking with apples I only sort of reserved for desserts like apple and cinnamon tea cake, but Fast Ed has come up with a whole range of recipes as part of being the Jazz Apples ambassador. I’ve given his chicken and apple recipe a go and it was fantastic. Hamsley couldn’t stop raving about it, he took care of eating all the leftovers for me 😛
For more great recipes head to: jazzapple.com.au/index.php/recipes
Poulet Valee D’Auge – Normandy Style Chicken with Jazz Apples
Ed Halmagyi – ‘Fast Ed’
3 Jazz apples (500g), peeled and cut into wedges
2 fresh bay leaves
2 Tbsp unsalted butter
1 brown onion, finely diced
1 large chicken, cut into four pieces
125ml (½ cup) Calvados or dry apple cider
250ml (1 cup) chicken stock
salt flakes and freshly-milled black pepper
125g (½ cup) crème fraîche
1 bunch parsley, finely chopped
1. Preheat oven to 200°C.
2. Sauté the apple pieces and bay leaves in half the butter in a frying pan set over a moderate heat for 4 minutes, until lightly-browned, then add the onion and cook for 3 minutes. Set aside.
3. Fry the chicken pieces in the remaining butter for 3 minutes each side, until browned, then return the apple mixture. Pour in the Calvados and cook until almost evaporated, then add the stock and bring to a boil. Simmer for 3 minutes, then season with salt and pepper. Transfer to a casserole dish and bake for 15 minutes, until the chicken is firm and the sauce has begun to thicken.
4. Mix in the crème fraîche and parsley, then serve.
Iron Chef Shellie sampled Jazz Apples thanks to Media Moguls.