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
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
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 servings
Auge Valley Chicken Stew Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Soup; Stew
The History of Recipes
We can read the history of written recipes far back into distant history, at least as far back as the early Egyptians, and possibly even further. In practice though, these, early records were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe found, according to academics is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created some scripts detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main meal and afters, a style of dining still practiced today. He also informs us how the ancient Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. Later on, we find two recipe books dating from the 1300s : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are unconnected to the curry that is popular today, but rather descriptions of the types of food on the tables of the upper classes of those days. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to an eruption in manuscripts on cooking, many of which still exist in academic collections. By the advent of the twentieth century, cookbooks are in great demand, due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Auge Valley Chicken Stew recipe.
