*  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
      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
    1       c            Creme fraiche or whipping
    1                    Shot glass (1 Tablespoon)
    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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