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**For the apples I used Granny Smiths. For the creme fraiche or whipping cream, I used the whipping cream. For the Calvados - which would have been too expensive to use, even if I had located it over here, I substituted an apple flavored liqueur and just added a little brandy. (Calvados is a dry apple brandy from Calvados in Northern France - very good, but I couldnt find it locally) In a cast iron casserole, lightly brown the chicken in half the butter and 2 Tablespoons oil. When all the pieces are nice and golden. add the carrots, shallots and the sliced onion and cook for a few minutes. Pour the white wine and 1 cup of water over the chicken, then add the clove studded onion and the garlic. Add some thyme leaves and bay leaves and season with salt and pepper. Cover and simmer over low heat for 40 minutes. (While this was cooking the 40 minutes, I peeled and minced the mushrooms - I know everyone tells me there is no need to peel the mushrooms, but I always do
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|Serving Size: 1 Serving (1074g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2130 (86%)|
|Amt Per Serving||% DV|
|Total Fat 236.7g||316 %|
|Saturated Fat 100g||500 %|
|Monounsaturated Fat 94.7g|
|Polyunsanturated Fat 30.8g|
|Cholesterol 5278.7mg||1624 %|
|Sodium 1008.2mg||35 %|
|Potassium 530.6mg||14 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 17.3g|
|Protein 65.9g||94 %|
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Calories per serving: 2482
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