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Auge Valley Chicken Stew



Trans-fat Free, Good source of fiber


1 large chicken
2 each carrots
peeled, diced
1 each shallots
4 each apples
1 pound mushrooms
white, washed, minced
½ cup butter
¼ cup vegetable oil
2 each onions
one sliced, one studded with cloves
1 cup white wine
1 clove garlic
1 x thyme
1 x bay leaves
1 x salt and black pepper
1 cup creme fraiche
or whipping cream
1 tablespoon calvados (apple brandy)
3 each egg yolks


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 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, all 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.

Set aside to add the sauce.

To make sauce: Pour the strained, cooked liquid into a saucepan and set over medium heat.

With a whisk beat in the cream, the calvados and egg yolks in that order.

Simmer in double boiler until it has thickened to a light cream.

Stir in the mushrooms and vegetables, discarding the clove-studded onion. Adjust seasoning.

Remove the dish from the oven, spoon some of the sauce over the chicken and por the remaining sauce into a sauceboat and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 44675% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 193mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 18%
Sugars g
Protein 10g
Vitamin A 118% Vitamin C 23%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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