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Ingredients
- 1 Whole Chicken (3-4lbs) cut into 11 pieces
- Coarse salt and freshly ground pepper
- 1 T extra-olive oil
- 1 small yellow onion, cut into 1/4-inch dice
- 2 carrots, cut into 1/4-inch dice
- 2 celery stalks, cut into 1/4 inch dice (1/3 cup)
- 8 oz cremini mushrooms, trimmed and quartered (can substitute oyster or any other mushrooms if desired)
- 2 T all-purpose-flour
- 2/3 cups dry white wine
- 4 cups chicken broth
- 2 sprigs flat leaf parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 2-3 tarrogon leaves
- 2 T fresh lemon juice
- 2 large egg yolks, room temperature
- 1/4 cup heavy cream
Details
Cooking time 35mins
Adapted from marthastewart.com
Preparation
Step 1
Season chicken on both sides with salt, pepper (poultry seasoning if desired). Preheat a Dutch oven over medium-high heat. Add 2 T butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. Fry chicken, turning once, until golden brown on both sides, about 10 minutes total and transfer to a plate. Repeat with remaining chicken.
Reduce heat to medium and add onion, carrots and celery to pot, scraping up any browned bits with a wooden spoon. Saute, stirring occasionally, until soft and golden brown, 8 - 10 minutes.
Add mushrooms cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by the vegetables (about 1 min).
Pour in wine and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
Place chicken, skin side up, in a single layer on vegetables,; pour juices that have accumulated on the plate into the pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to the pot. Bring to a boil, then reduce to a simmer. Cover partially. cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until slightly reduced, about 5 minutes. Discard herbs.
To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 Tablespoon at a time, into liaison to temper it. Stir tempered liaison into the pot.
Return chicken to pot. Add tarragon, lemon juice and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
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