Chicken With Blewits And Apple Cider

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Mild vegetable oil
1		Chicken - (abt 2 1/2 lbs) - cut serving pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - chopped (small)
12		Blewit mushrooms* (small)
2 tablespoons	30ml	Calvados
1/2 cup	118ml	Apple cider
8 cups	500g / 17oz	Onions (small)
12		Baby carrots
1 cup	237ml	Heavy cream
2		Egg yolks

Recipe Instructions

* 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.

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

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.

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.

Source:
Wild About Mushrooms by Louise Freedman

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