15.02.2026

The chicken supreme with Vallée d’Auge sauce from camping Le Brévedent

In Normandy, cooking tells a story of orchards, simple seasonal produce and generous flavours. Raphaël and Jessica share one of their signature dishes: tender chicken supremes topped with a rich Vallée d’Auge sauce, served with colourful oven-roasted vegetables.

Ingredients (serves 4)

Roasted vegetables

2 bunch carrots
2 turnips
2 courgettes
½ aubergine
1 pepper
Olive oil
Fresh thyme
Salt and pepper
Chicken
4 chicken supremes
500 ml vegetable stock
Olive oil
Fresh thyme
Salt and pepper
Vallée d’Auge sauce (gluten-free)
1 apple
500 ml Calvados
1.5 litres dry cider
250 g smoked bacon lardons
500 ml gluten-free chicken stock
150 ml double cream
1 tablespoon cornflour (gluten-free)
Salt and pepper

Method

Roast the vegetables

Preheat your oven to 180°C (fan 160°C).

Wash the vegetables thoroughly without peeling them. Cut into evenly sized pieces and keep the carrot tops – when roasted, they become deliciously crisp.

Place in a large roasting dish, drizzle generously with olive oil, add thyme, season with salt and pepper, and toss well.

Roast for 40 minutes, until tender and lightly golden.

Cook the chicken

In a separate oven dish, drizzle a little olive oil. Arrange the chicken supremes in the dish and pour over the vegetable stock.

Season with thyme, salt and pepper.

Roast for 40 minutes at 180°C, until the chicken is cooked through and beautifully tender.

Prepare the Vallée d’Auge sauce

While the chicken and vegetables are cooking, prepare the sauce.

Finely dice the apple. In a saucepan, gently sweat the apple with the smoked lardons until softened.

Deglaze with the Calvados and dry cider, then allow to reduce over a medium heat to concentrate the flavours.

Add the gluten-free chicken stock and continue reducing.

Stir in the double cream and simmer until the sauce thickens to a smooth, coating consistency.

To thicken further, mix the cornflour with a little cold water and stir it into the sauce. Cook for a few minutes until slightly thickened.

Season to taste with salt and pepper.

To serve

Arrange the roasted vegetables on each plate, place the chicken supreme on top (whole or sliced), and spoon the warm Vallée d’Auge sauce generously over the dish.

Serve immediately, ideally with a glass of dry Norman cider.

Enjoy your meal – with warm wishes from Raphaël & Jessica at Camping Le Brévedent.

poulet sauce vallée d'auge