Protein: Fryer with Apple Mushroom Sauce (Vallee D’Auge)

Serves: 4
about 90 minutes

1 fryer, divided into 4 or more pieces
4 oz brown mushrooms
1 cup hard apple cider
4 TSP butter
4 tart apples, e.g. Boscoop or Gala
2 tablespoons Calvados (a French apple brandy)
2/3 cup crème fraiche** or sour cream

How to:
1. Trim mushroom stems; slice mushrooms.

2. Combine cider and mushrooms in a saucepan and let simmer for about 10 minutes. Skim the mushrooms and put aside. Keep the boiling.

3. Wash and pat dry the fryer, sprinkle with salt and pepper.

4. In a large deep skillet, heat 1/2 of the butter over medium high heat and brown the fryer pieces until golden.

5. Peel, core and cut 1/2 of the apples in thin slices.

6. Add apples to the meat, cover skillet and let simmer for 10 minutes.

7. Add Calvados, flambé (be careful!), cover skillet and let simmer for another 50 minutes.

8. Peel, core and cut the remaining apples in thicker slices.

9. In a pan, heat the remaining butter and sauté apple slices until golden brown.

10. Arrange fryer pieces on a platter and keep warm.

11. Bring the gravy to a boil and add crème fraiche (or sour cream).

12. Add mushrooms and warm the mixture without broiling. Season to taste.

13. Pour sauce over fryer pieces and garnish with apple slices.

**a heavy cream slightly soured with bacterial culture, but not as sour and thick as sour cream originated in France. It can be made by adding a small amount of buttermilk or sour cream to normal heavy cream. Allow it to sit for several hours at room temperature until the bacterial cultures act on the cream.

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