Description

This classic French stew is made with chicken browned in butter, and slowly braised with onions, carrots, mushrooms and herbs and served in a wine cream sauce.

Ingredients

• 3 1/2 lb. chicken, cut into 4 - 6 pieces plus any leftover chicken bits (e.g. neck)
• 1 T. flour, plus more to dust the chicken
• 4 1/2 T. butter, divided
• 8 - 10 pearl onions, halved
• 6 - 8 button mushrooms, quartered
• 1 carrot, sliced
• 1 bouquet garni (lemon thyme, bay leaf and parsley stalks/stems tied together with kitchen twine)
• 3 1/2 oz. dry white wine
• 3 1/2 oz. to 5 oz. heavy cream
• water to cook the chicken
• 1 egg yolk
• salt and pepper, to taste
• 1 T. freshly chopped parsley, for garnish

Steps

1. Warm a large pot or Dutch oven over medium heat with 3 T. butter. When the butter starts to ‘chant’, add the chicken to the pot; let it sizzle until lightly colored, about 3 minutes per side. Cook in batches, if needed. When done, set aside.
2. In the same pot, melt the remaining 1/2 T. butter over low heat; add the onions and mushrooms; cook a few minutes to release the flavors. Remove from the pot; set aside.
3. Return the chicken to the pot; sprinkle the flour over and stir everything together. Add the wine, onions and mushrooms along with any leftover chicken bits.