Auge Valley Chicken Stew Recipe
Recipe
Ingredients
1 large chicken, quartered
2 carrots, peeled and diced
1 shallot, sliced
4 pippin apples**
1 lb white mushrooms, washed and minced
1/2 cup butter
1/4 cup oil
2 onions - one sliced, one studded wi, th cloves
1 cup dry white wine
1 clove garlic
1 thyme leaves
1 bay leaves
1 salt and fresh ground black pepper
1 cup creme fraiche or whipping cream**
1 shot glass (1 tablespoon) calvados*, *
3 egg yolks
Recipe
Preparation
**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
Servings:
1
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Food Tips of the Week
Losing weight
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
Some reduced carb diet pointers:
* Fiber is crucial
Decreasing the carbohydrates in your diet usually leads to reduction in fiber also. Look at low carb recipes that are rich in fiber to restore the balance.
* Food labels can be misleading
Watch out for food packaging that boasts to be 'low carb' - check the nutritional information figures on the back of the product. Many are only marginally less and in some instances still greater than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - often the carbs are just the same.
Foods containing allyl sulfides
( includes pickled shallots, white onions and green onion)
The alliaceae range of vegetables is rich in allyl sulphides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Even though there is very little scientific proof at hand, allyl sulphides are also thought by nutritionalists to reduce symptoms with colds, arteriosclerosis and diabetes.
Foods containing allyl sulfides also help you lose weight, so you should add them to your weight loss program.
Auge Valley Chicken Stew Recipe from the Recipes 4U Collection
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