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Recipe : ***** Auge Valley Chicken Stew

Auge Valley Chicken Stew
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    1 h 10
  • Ready in
    1 h 30
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Preparation:
in advance
Category:
Meat recipes
Tags:
chicken, chicken, stew

Recipe's Ingredients

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  • 1 lrg chicken
  • 2 carrots
  • 1 shallot
  • 4 pippin apples
  • 2 onions
  • 1 clove garlic
  • thyme leaves
  • bay leaves
  • salt and fresh ground black pepper
  • 3 egg yolks
  • 1 shot glass calvados
  • 500 g white mushrooms
  • 120 g butter
  • 250 g creme fraiche or whipping cream
  • 60 ml oil
  • 250 ml dry white wine

  • Recipe preparation steps

  • 1
    For the apples I used Granny Smith's.
  • 2
    For the creme fraiche or whipping cream, I used the whipping cream.
  • 3
    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.
  • 4
    (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.
  • 5
    When all the pieces are nice and golden.
  • 6
    Add the carrots, shallots and the sliced onion and cook for a few minutes.
  • 7
    Pour the white wine and 1 cup of water over the chicken, then add the clove studded onion and the garlic.
  • 8
    Add some thyme leaves and bay leaves and season with salt and pepper.
  • 9
    Cover and simmer over low heat for 40 minutes.
  • 10
    (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.
  • 11
    Pass the cooking liquid through a sieve.
  • 12
    Set the vegetables aside and keep warm.
  • 13
    Meanwhile melt the remaining butter in a skillet with the oil, add the apples and cook until just lightly brown on all sides.
  • 14
    Remove the apples from the skillet and arrange them around the chicken.
  • 15
    Keep the dish warm in the oven.
  • 16
    Saute the mushrooms until they have lost all their juices.
  • 17
    Set aside to add to the sauce.
  • 18
    To make the sauce: Pour the strained cooking liquid into a saucepan and set over medium heat.
  • 19
    With a whisk, beat in the cream, the calvados and the egg yolks in that order.
  • 20
    Simmer in a double boiler until it has thickened to a light cream.
  • 21
    Stir in the mushrooms and the vegetables, discarding the clove-studded onion.
  • 22
    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.
  • Ready !