4 or more pounds of chicken (cut up, seasoned with salt and pepper, floured)
1 lb of mushrooms
2 Tbsp of olive oil and 2 Tbsp of butter (or just your choice of oil)
1 large onion, chopped
2 carrots, chopped
3 garlic cloves
2 Tbsp of flour
1 cup of chicken stock
2 cups of white wine (preferably Riesling)
Bouquet garni (bay leaf, thyme and parsley)
- Slice the mushrooms.
- Cook the mushrooms quickly in 1/2 cup of white wine, 2 Tbsp of butter, drops of lemon and salt until the liquid is evaporated.
- In a large frying pan, gently brown the chicken in oil or butter, turning the pieces on all sides.
- Do not let brown as much as you would for a Coq au vin. Set aside.
- In the same frying pan, sweat the onion and carrots.
- Add the garlic and powder the flour over the vegetables.
- Add the wine, stock, bouquet garni and bring to a boil.
- Reduce the heat.
- Add the chicken and cook at a very low heat for 30 to 35 minutes.
- Remove chicken from casserole and reserve in a warm oven.
- Drain the liquid from the frying pan into a regular casserole.
- Discard the vegetables after squeezing all the liquid out of them.
- Reduce the liquid in the casserole by one‑half or until it reaches a nice creamy consistency.
- Add the mushrooms and the reserved chicken.
- Before serving, reheat and add the liaison (1/2 cup of crème fraîche and 1 egg yolk).
- You can make the crème fraîche the day before by mixing 1/4 cup of sour cream with 1/2 cup of heavy cream and letting it mature at room temperature for 6 hours or overnight. Refrigerate.
You also can serve this dish without the liaison if you have concerns about cholesterol.