Mac & Cheese with Poached Vallée d’Auge Chicken: A blend of finesse, softness, and authenticity

Our Mac & Cheese with Poached Vallée d’Auge Chicken delicately combines the smoothness and authenticity of Norman tradition, where the famous cream and cider sauce gently infuses the chicken before coming together with your generous, flavorful Mac & Cheese.

Ingredients (serves 4)

For the Poached Vallée d’Auge Chicken:

• 2 skinless chicken breasts (reserve the skin)

• Chicken velouté (see base recipe)

• 10 cl dry cider (for deglazing)

• 1 shallot

• 1 knob of butter

For the Mac & Cheese:

• 300 g macaroni

• 30 g butter

• 30 g flour

• 200 g mild cheddar, grated (or a mix of cheddar + Emmental)

• 100 g mozzarella, grated (for gratin)

• Salt, white pepper, nutmeg

• Breadcrumbs (for gratin)

Preparation

1. Poach the Vallée d’Auge chicken

   • In a saucepan, gently sauté the chopped shallot and reserved chicken skin in a knob of butter without browning.

   • Deglaze with the cider and let it reduce completely.

   • Add the chicken velouté.

   • Submerge the chicken breasts, cover, and poach over low heat for 15-20 minutes until fully cooked and tender.

   • Remove the chicken and set aside.

   • Reduce the sauce to thicken and concentrate flavors.

   • Strain the sauce through a fine sieve.

2. Cook the pasta

   • Boil the macaroni in salted water according to package instructions, then drain.

3. Prepare the cheese sauce

   • In a saucepan, melt the butter, add the flour, and stir to make a white roux.

   • Gradually whisk in the velouté sauce used for poaching the chicken, and gently thicken.

   • Off the heat, stir in the grated cheddar, white pepper, and nutmeg. Adjust seasoning.

4. Assemble and gratin

   • Mix the pasta with the cheese sauce.

   • Pour into a gratin dish.

   • Sprinkle with grated mozzarella and breadcrumbs.

5. Gratin

   • Bake at 180°C (350°F) for 20-25 minutes until the top is golden and crispy.

6. Finishing

   • Before serving, slice the poached chicken and place it on top of the pasta.

Menu or Delivery Description / Pitch

Mac & Cheese with Poached Vallée d’Auge Chicken
A delicious fusion of creamy cheesy gratin and tender chicken poached in a rich Normandy cream and cider sauce. A gourmet and refined twist on the classic American dish, with hints of French terroir.