Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 1 tablespoon 15ml Mild vegetable oil

  3. 1 Chicken - (abt 2 1/2 lbs) - cut serving pieces

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 1 Onion - chopped (small)

  7. 12 Blewit mushrooms* (small)

  8. 2 tablespoons 30ml Calvados

  9. 1/2 cup 118ml Apple cider

  10. 8 cups 500g / 17oz Onions (small)

  11. 12 Baby carrots

  12. 1 cup 237ml Heavy cream

  13. 2 Egg yolks

Instructions Jump to Ingredients ↑

  1. * Alternate Mushrooms: Common Store Mushroom Melt the butter with the oil in a large saute pan or skillet. Saute the chicken pieces until lightly golden. Season with salt and pepper and add the chopped onion and blewits. Saute about 3 minutes more. Add the Calvados, a rather expensive apple brandy from France, and apple cider, cover tightly, and cook over low heat for about 30 minutes. With a slotted spoon remove the chicken, onion, and mushrooms to a warm platter and keep warm in the oven.

  2. Steam the small onions and carrots separately in a steamer until they are just tender; set aside.

  3. Slowly stir the cream into the saute pan or skillet and bring to a boil. Add the yolks by first stirring some hot cream into them, then stir this mixture into the pan, using a whisk and stirring briskly. Simmer, stirring constantly, for 1 minute.

  4. Arrange the steamed vegetables on top of the mushrooms, onions, and chicken. Pour the sauce over all and serve immediately.

  5. This recipe yields 4 main course servings.


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