Auge Valley Chicken Stew
Keys: Poultry Soups Stews French France European Mediterranean Yield:
1 Servings
Ingredients:
1 lrg Chicken, quartered
2 x Carrots, peeled and diced
1 x Shallot, sliced
4 x Pippin apples**
1 lb White mushrooms, washed and minced
1/2 cup Butter
1/4 cup Oil
2 x Onions - one sliced, one studded with cloves
1 cup Dry white wine
1 x Clove garlic
Thyme leaves
Bay leaves
Salt and fresh ground black pepper
1 cup Creme fraiche or whipping cream**
1 shot glass (1 Tablespoon) Calvados**
3 x Egg yolks
Method:
**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 (g)) 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.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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