Recipe - Auge Valley Chicken Stew

1 lg Chicken, quartered
2 Carrots, peeled and minced
1 Shallot, cut or sliced up
4 Pippin apples**
1 pound White mushrooms, washed and
minced
One half cup Butter
One fourth cup Oil
2 Onions one cut or sliced up , one
studded with cloves
1 cup Dry white wine
1 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 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 cut or sliced up 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 clovestudded 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip