The Chicken Vallee d'Auge as Served at Pizza Credo in Seattle, Washington, as seen on Diners, Drive-Ins and Dives, Season 28.
Recipe courtesy of Pizzeria Credo

Chicken Sous Vide Vallee d'Auge

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  • Level: Intermediate
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 servings



Special equipment:
an immersion circulator; vacuum bags; a vacuum sealer
  1. Preheat a sous vide water bath to 160 degrees F, using an immersion circulator head. Place the chicken in vacuum bags and sprinkle with the salt and pepper. Seal the bags with a vacuum sealer and then submerge in the heated water. Cook for 30 minutes.
  2. Remove the chicken from the bags and pat dry with paper towels. Heat the oil in a skillet over medium heat and gently lay the breast of chicken in the skillet. Cook on each side for 1 minute and remove.
  3. Heat the butter in a large pan over medium-high heat. Add the apples, shallots and mushrooms and brown for 3 minutes. Add the Calvados and flame with a lighter. When all the alcohol is evaporated, add the cider and let it simmer for 3 minutes. Add the cream and mix well. Then add the chicken. Place the chicken on plates, topped with the apples and mushrooms. Coat with a generous amount of sauce.

Cook’s Note

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.