Poulet Vallée dAuge

Ingredients

• 5 tablespoon unsalted butter, divided
• 3 firm, tart apples (such as Pink Lady or Braeburn; about 1 lb.), peeled, cored, quartered
• 1 tablespoon olive oil
• 2 3½–4-lb. chickens, quartered
• Kosher salt and freshly ground black pepper
• 1 leek, white and pale-green parts only, halved lengthwise, sliced crosswise ¼” thick
• 2 shallots, finely chopped
• ¼ cup Calvados (apple brandy)
• ¾ cup apple cider
• 4 sprigs thyme
• 2 bay leaves
• ½ cup low-sodium chicken broth
• ½ pound crimini (baby bella) mushrooms, trimmed, halved
• ½ cup crème fraîche
• 1 large egg yolk

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