Auge Valley Chicken Stew
1 lg Chicken, quartered 2 Carrots, peeled and diced 1 Shallot, sliced 4 Pippin apples** 1 lb White mushrooms, washed and -minced 1/2 c Butter 1/4 c Oil 2 Onions - one sliced, one
Ingredients
- 1large chicken, quartered
- 2carrots, peeled and diced
- 1shallot, sliced
- 4pippin apples**
- 1lbwhite mushrooms, washed and
- 1/4cup oil
- 2onions - one sliced, one
- 1Clovegarlic
Directions
- 1
1 lg Chicken, quartered 2 Carrots, peeled and diced 1 Shallot, sliced 4 Pippin apples** 1 lb White mushrooms, washed and -minced 1/2 c Butte
- 2
For the creme fraiche or whipping cream, I used the whipping cream
- 3
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 a
- 4
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, light
- 5
When all the pieces are nice and golden
- 6
add the carrots, shallots and the sliced onion and cook for a few minutes
- 7
Pour the white wine and 1 cup of water over the chicken, then add the clove studded onion and the garlic
- 8
Add some thyme leaves and bay leaves and season with salt and pepper