Chicken With Blewits And Apple Cider
- 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
* 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.