Here is a yummy chicken stew, a specialty of Normandy in France, where three products in this recipe are typical of the region: cider, calvados, and cream. This chicken stew is a pure delight!
Table of Contents
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Ingredients list to make the chicken stew recipe
- 1 whole chicken or chicken thighs (3 lbs – 1,5 kg)
- 1 onion
- 1 carrot
- 1 leek
- 1 bouquet garni (1 sprig of thyme, 1 bay leaf, 3 sprigs of parsley)
- 1 lb (200g) Paris mushrooms
- 2 egg yolks
- 1 cup (20 cl) of cream
- 3 1/3 tbsp (5 cl) of Calvados
- 1/2 pint (20 cl) of dry apple cider
- Butter
- Oil, salt, pepper
Direction
1. Cut the chicken into pieces. Peel and finely chop the onion. Peel, wash, and cut the carrot and leek into cubes.
2. Melt a little butter in a pan and add a little oil. Fry the chicken pieces on all sides with onion and vegetables.
3. When they are well browned, remove the chicken and vegetables and degrease the pan. Return chicken to the pan (without vegetables) and sprinkle with hot brandy and flambé. Then moisten with cider, add the bouquet garni, cover, and simmer for 40 minutes over low heat.
4. Meanwhile, peel the mushrooms, slice them, and steam them in a pan with a little butter, covered.
5. Add the mushrooms to the pan with the chicken, and continue cooking for 10 minutes.
6. Remove the chicken and mushrooms from the pan and draw them up in a hot dish. Keep the pan warm. Remove the bouquet garni. Deglaze the sauce if necessary.
7. In a bowl, whip the cream and fresh egg yolks together.
8. Pour the mixture into the hot pan and whisk vigorously to thicken the sauce until you obtain a smooth consistency.
9. Pour the sauce over the chicken or into a gravy boat.
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Read also: chocolate and pear tart
Easy Mushrooms Chicken Stew
Normandy Chicken Stew (Poulet de la Vallée d'Auge)
- 1 whole chicken or chicken thighs (3 lbs - 1,5 kg)
- 1 onion
- 1 carrot
- 1 leek
- 1 bouquet garni (1 sprig of thyme, 1 bay leaf, 3 sprigs of parsley)
- 1 lb (200g) Paris mushrooms
- 2 egg yolks
- 1 cup (20 cl) of cream
- 3 1/3 tbsp (5 cl) of Calvados
- 1/2 pint (20 cl) of dry apple cider
- Butter
- Oil, salt, pepper
Instructions
- Cut the chicken into pieces. Peel and finely chop the onion. Peel, wash, and cut the carrot and leek into cubes.
- Melt a little butter in a pan and add a little oil. Fry the chicken pieces on all sides with onion and vegetables.
- When they are well browned, remove the chicken and vegetables and degrease the pan. Return chicken to the pan (without vegetables) and sprinkle with hot brandy and flambé. Then moisten with cider, add the bouquet garni, cover, and simmer for 40 minutes over low heat.
- Meanwhile, peel the mushrooms, slice them, and steam them in a pan with a little butter, covered.
- Add the mushrooms to the pan with the chicken, and continue cooking for 10 minutes.
- Remove the chicken and mushrooms from the pan and draw them up in a hot dish. Keep the pan warm. Remove the bouquet garni. Deglaze the sauce if necessary.
- In a bowl, whip the cream and fresh egg yolks together.
- Pour the mixture into the hot pan and whisk vigorously to thicken the sauce until you obtain a smooth consistency.
- Pour the sauce over the chicken or into a gravy boat.
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