Recipe by MarraMamba
From Gourmet 2004, great flavors if you like both lemon and mustard!
Top Review by Gatorbek
This is a rich, hearty dish that smells heavenly while cooking! I used boneless, skinless breasts, but I followed the cooking times pretty much as directed. I was able to cook the entire meal in my dutch oven, so clean up was a breeze, too. The chicken turned out absolutely succulent and tender. I made the roux and the sauce as directed, but as the previous reviewer mentioned, I also served the chicken on a bed of the carrots and onions, then spooned the sauce over top. Divine! thanks for sharing!
- 1⁄4 cup vegetable oil
- 1 roasting chicken, cut into 8 serving pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3⁄4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 3 carrots, chopped
- 2 onions, chopped
- 5 garlic cloves, chopped
- 2 cups heavy cream
- 1 1⁄4 cups dry white wine
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup Dijon mustard
- 1 teaspoon fresh thyme leave
- 1 bay leaf
- 1⁄2 cup water
- 3 tablespoons unsalted butter
Directions See How It's Made
- Put oven rack in middle position and preheat oven to 500°F.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
- Serve chicken with sauce.