1 whole chicken, cut into 8 pieces (reserve back and wing tips for another use, such as stock)
1 small yellow onion, cut into 1/4-inch dice (1 cup)
½ bunch (about 10) baby carrots
1 bunch (about 12) baby white turnips
200g baby sugar snap peas
200g baby mushrooms
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
2/3 cup dry white wine
4 cups chicken broth
1/4 cup heavy cream
2 large egg yolks, room temperature
2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
Directions
1) Rub chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons 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.
2) In heat to medium using the same used in cooking the chicken, saute onion and carrot. Saute until soft and golden brown in places, 8 to 10 minutes.
3) Cook Mushrooms and flour continue stirring occasionally, until mushrooms darken, become glossy for about 4 to 5 minutes.
4) Pour in Wine and broth and bring to a boil. Continue stirring until liquid just thickens, about 1 minute.
5) Add the chicken skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook for about 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
6) Whisk egg yolks and cream in a medium bowl. Add the mixture into pot. and mix for about 1 minute.
7) Pour the lemon juice before serving.
No comments:
Post a Comment