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Ingredients
- 1 Large Chicken, Quartered
- 2 Carrots, Peeled And Diced
- 1 Shallot, Sliced
- 4 Apples (Pippin), Peeled And Chopped
- 1 Lb Mushrooms, Washed And Minced
- 1/2 Cup Butter
- 1/4 Cup Oil
- 2 Onions, One Sliced, One Studded With Cloves
- 1 Cup Dry White Wine
- 1 Clove Garlic
- 1 Tsp Thyme
- 2 Bay Leaves
- Salt And Fresh Ground Black Pepper
- 1 Cup Whipping Cream (Or Creme Fraiche)
- 1 Fl Calvados
- 3 Egg Yolks
- (Calvados is a dry apple brandy from Calvados in Northern France)
Details
Servings 4
Preparation
Step 1
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. Remove the chicken from the heat, arrange the pieces of chicken in an oven proof 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. Sauté 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 sauce boat and serve.
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