• 90minutes
  • 1551calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 1 roasting chicken , cut into 8 serving pieces

  3. 2 teaspoons salt

  4. 1 teaspoon black pepper

  5. 3/4 cup all-purpose flour , plus

  6. 2 tablespoons all-purpose flour

  7. 3 carrots , chopped

  8. 2 onions , chopped

  9. 5 garlic cloves , chopped

  10. 2 cups heavy cream

  11. 1 1/4 cups dry white wine

  12. 1/4 cup fresh lemon juice

  13. 1/4 cup Dijon mustard

  14. 1 teaspoon fresh thyme leave

  15. 1 bay leaf

  16. 1/2 cup water

  17. 3 tablespoons unsalted butter

Instructions Jump to Ingredients ↑

  1. Put oven rack in middle position and preheat oven to 500°F.

  2. 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.

  3. 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.

  4. Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.

  5. 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.

  6. Serve chicken with sauce.


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