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Chicken With Blewits And Apple Cider


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  • 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


Servings 4


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.

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