Auge Valley Chicken Stew Recipe
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
**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
to Chicken Recipes
Food Tips of the Week
Rather than thinking about which food types you really should leave out of your meal plan, focus on the nutritionally sound foods that you are able to introduce to your meal plan. If you manage to inject some nourishing grains and vegetables into your daily routine, you'll soon see that stop feeling hungry and have a significantl;y decreased risk of giving in to those damaging midday snacks.
The case against reduced carbohydrate diets
Its popular as hell, but it is truly safe for you?
Even though there is evidence that indicates that low carbohydrate diets can help with your diet, some of this some research has resulted in arguments between nutrition gurus, and their safety has been the cause of great debate
Remember, one fact that is frequently overlooked, it is very hard (although not totally impossible) for vegetarians to adopt a reduced carbohydrate diet.
Lycopene rich foods
(includes apricots, red bell peppers & tomato puree)
The phytochemical lycopene is a simple compound used to color foods and part of the carotenid family. This chemical is accountable for the dark red color of a good number of fruit, vegetables and pulses.
Fortunately, unlike numerous healthy agents, this useful phytochemical does not become less effective if heated during cooking, but is noticeably enhanced by being cooked.
Its most interesting nutritional contribution is that it behaves as an antioxidant and appears to help lower the risk of cancer.
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Auge Valley Chicken Stew Recipe from the Recipes 4U Collection
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