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Auge Valley Chicken Stew

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      Title: AUGE VALLEY CHICKEN STEW
 Categories: France, Poultry, Soups/stews
      Yield: 1 Servings
 
      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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