Poulet Vallée D'Auge

• 5 tablespoons unsalted butter, divided
• 3 firm, tart apples (such as Pink Lady or Braeburn; about 1 pound), peeled, cored, quartered
• 1 tablespoon olive oil
• 2 3 1/2-4-pound chickens, quartered
• Kosher salt, freshly ground pepper
• 1 leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4" thick
• 2 shallots, finely chopped
• 1/4 cup Calvados (apple brandy)
• 3/4 cup apple cider
• 4 sprigs thyme
• 2 bay leaves
• 1/2 cup low-sodium chicken broth
• 1/2 pound crimini (baby bella) mushrooms, trimmed, halved
• 1/2 cup creme fraiche
• 1 large egg yolk

1. Heat 2 tablespoons butter in a large heavy pot over medium heat. Add apples and cook, turning occasionally, until golden in spots, 10-12 minutes. Transfer apples to a plate and set aside.
2. Increase heat to medium-high and add oil and 1 tablespoon butter to pot. Season chicken with salt and pepper and, working in batches, cook until browned, about 5 minutes per side. Transfer chicken to another plate; set aside.
3. Add leek and shallots to pot; cook, stirring often, until softened, about 4 minutes. Remove pot from heat, add Calvados, and ignite with a long match or lighter. After flames die down, return pot to heat and add cider. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.
4. Return reserved chicken to pot and add thyme, bay leaves, and broth. Bring to a boil; reduce heat, cover pot, and simmer, adding reserved apples back to pot halfway through, until chicken is cooked through, 20-25 minutes.
5. Meanwhile, heat remaining 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook, tossing occasionally, until browned and softened, 6-8 minutes; season with salt and pepper. Transfer mushrooms to a plate.
6. Whisk creme fraiche and egg yolk in a small bowl. Using a slotted spoon, transfer chicken and apples to a baking sheet and remove pot from heat. Whisk creme fraiche mixture into cooking liquid in pot. Gently mix in chicken, apples, and mushrooms.
7. DO AHEAD:

unsalted butter, firm, olive oil, chickens, kosher salt, only, shallots, calvados, apple cider, thyme, bay leaves, chicken broth, crimini, crueme fraueeche, egg yolk

Taken from www.epicurious.com/recipes/food/views/poulet-vallee-dauge-51193440 (may not work)