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Associate.com - Share Your Recipe!

Recipe Name: Auge Valley Chicken Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Chicken, quartered
2 Carrots, peeled and diced
1 Shallot, sliced
4 Pippin apples**
1 Pound(s) White mushrooms, washed and
Minced
1/2 Cup(s) Butter
1/4 Cup(s) Oil
2 Onions - one sliced, one
studded with cloves
1 Cup(s) Dry white wine
1 Clove garlic
Thyme leaves
Bay leaves
Salt and fresh ground black
Pepper
1 Cup(s) Creme fraiche or whipping
cream**
1 Shot glass, 1 Tablespoon
Calvados**
3 Egg yolks
Directions:
*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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3106
Calories From Fat: 1639
Total Fat: 185.6g
Cholesterol: 861.3mg
Sodium: 4669.7mg
Potassium: 3963.5mg
Carbohydrates: 256.1g
Fiber: 63g
Sugar: 59.1g
Protein: 82.1g


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