Chicken With Blewits And Apple Cider

By á-174942

Ingredients

• 2 tablespoons butter
• 1 tablespoon mild vegetable oil
• 1 chicken - (abt 2 1/2 lbs) cut serving pieces
• Salt to taste
• Freshly-ground black pepper to taste
• 1 small onion chopped
• 12 small blewit mushrooms*
• 2 tablespoons Calvados
• 1/2 cup apple cider
• 8 small onions
• 12 baby carrots
• 1 cup heavy cream
• 2 egg yolks

Details

Servings 4

Preparation

Step 1

* Alternate Mushrooms: Common Store Mushroom

Melt the butter with the oil in a large sauté pan or skillet. Sauté the chicken pieces until lightly golden. Season with salt and pepper and add the chopped onion and blewits. Sauté 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.

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

Slowly stir the cream into the sauté 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.

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

This recipe yields 4 main course servings.