*  Exported from  MasterCook  *

                        AUGE VALLEY CHICKEN STEW

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Poultry                          Soups/stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 <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. From The Cookie Lady's Files

 Submitted By   O'LEARY'S



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