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AUGE VALLEY CHICKEN STEW
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups/stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Chicken, quartered
2 Carrots, peeled and diced
1 Shallot, sliced
4 Pippin apples**
1 lb White mushrooms, washed and
-minced
1/2 c Butter
1/4 c Oil
2 Onions - one sliced, one
-studded with cloves
1 c Dry white wine
1 Clove garlic
Thyme leaves
Bay leaves
Salt and fresh ground black
-pepper
1 c Creme fraiche or whipping
-cream**
1 Shot glass (1 Tablespoon)
-Calvados**
3 Egg yolks
**For the apples I used Granny Smith's. For the creme
fraiche or whipping cream, I used the whipping cream.
For the Calvados - which would have been too expensive
to use, even if I had located it over here, I
substituted an apple flavored liqueur and just added a
little brandy. (Calvados is a dry apple brandy from
Calvados in Northern France - very good, but I
couldn't find it locally) In a cast iron casserole,
lightly brown the chicken in half the butter and 2
Tablespoons oil. When all the pieces are nice and
golden. add the carrots, shallots and the sliced onion
and cook for a few minutes. Pour the white wine and 1
cup of water over the chicken, then add the clove
studded onion and the garlic. Add some thyme leaves
and bay leaves and season with salt and pepper. Cover
and simmer over low heat for 40 minutes. (While this
was cooking the 40 minutes, I peeled and minced the
mushrooms - I know everyone tells me there is no need
to peel the mushrooms, but I always do ) Remove the
chicken from the heat, arrange the pieces of chicken
in an ovenproof serving dish and keep warm. Pass the
cooking liquid through a sieve. Set the vegetables
aside and keep warm. Meanwhile melt the remaining
butter in a skillet with the oil, add the apples and
cook until just lightly brown on all sides. Remove the
apples from the skillet and arrange them around the
chicken. Keep the dish warm in the oven. Saute the
mushrooms until they have lost all their juices. Set
aside to add to the sauce. To make the sauce: Pour the
strained cooking liquid into a saucepan and set over
medium heat. With a whisk, beat in the cream, the
calvados and the egg yolks in that order. Simmer in a
double boiler until it has thickened to a light cream.
Stir in the mushrooms and the vegetables, discarding
the clove-studded onion. Adjust seasoning. Remove the
dish from the oven, spoon some of the sauce over the
chicken and pour the remaining sauce into a sauceboat
and serve. From The Cookie Lady's Files
Submitted By O'LEARY'S
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