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Receta Auge Valley Chicken Stew

Name: Auge Valley Chicken Stew
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 chopped; 1/2 c. Butter; 1/4 c. Oil; 2 x Onions - one sliced, one studded with cloves; 1 c. Dry white wine; 1 x Clove garlic Thyme leaves Bay leaves Salt and fresh grnd black pepper; 1 c. Creme fraiche or possibly whipping cream**; 1 shot glass (1 Tbsp.) Calvados**; 3 x Egg yolks

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Ingredientes

1 lrg Chicken, quartered
2 x Carrots, peeled and diced
1 x Shallot, sliced
4 x Pippin apples**
1 lb White mushrooms, washed and chopped
1/2 c. Butter
1/4 c. Oil
2 x Onions - one sliced, one studded with cloves
1 c. Dry white wine
1 x Clove garlic Thyme leaves Bay leaves Salt and fresh grnd black pepper
1 c. Creme fraiche or possibly whipping cream**
1 shot glass (1 Tbsp.) Calvados**
3 x Egg yolks

Direcciones

**For the apples I used Granny Smith's. For the creme fraiche or possibly whipping cream, I used the whipping cream. For the Calvados - that 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 Tbsp. oil. When all the pcs are nice and golden brown. add in the carrots, shallots and the sliced onion and cook for a few min. Pour the white wine and 1 c. of water over the chicken, then add in the clove studded onion and the garlic. Add in some thyme leaves and bay leaves and season with salt and pepper. Cover and simmer over low heat for 40 min. (While this was cooking the 40 min, I peeled and chopped 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 pcs of chicken in an ovenproof serving dish and keep hot. Pass the cooking liquid through a sieve. Set the vegetables aside and keep hot.
Meanwhile heat the remaining butter in a skillet with the oil, add in the apples and cook till just lightly brown on all sides. Remove the apples from the skillet and arrange them around the chicken. Keep the dish hot in the oven. Saute/fry the mushrooms till they have lost all their juices. Set aside to add in 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 which order. Simmer in a double boiler till 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.