Chicken casserole Vallée d'Auge | Stage 6, Dinan – Lisieux: Normandy abounds in gastronomic delights, including cream and camembert. Gabriel visits an apple farm where he learns the secret of making good Calvados. In the kitchen Gabriel prepares a poulet Vallée d'Auge, a family chicken dish cooked in cider and Calvados and served with a creamy mushroom sauce.
Brick chicken with lemon myrtle | Rather than just a gimmick, laying a foil-wrapped brick on top of a butterflied chicken on a barbecue has many benefits. It keeps the chicken flat so it cooks evenly, as well as trapping in heat to allow it to cook faster. The result is a more tender and juicy barbecued bird. Instead of lemon myrtle, try this recipe with lemongrass, or for something a little more traditional, rosemary and lemon.
Salt-crusted roast chicken with tarragon vinaigrette | There really is something exciting and magical about this recipe. You start by wrapping up a chicken in a layer of salt, you may think it’s too much salt but trust in the recipe, it works. Once cooked, crack open the warm salt crust, and the smell of salt and tarragon steams out from the shell, to reveal a delicious tender chicken. Mmm, yum!