Chicken Fricassée with Lemon Mustard Sauce

Name: Chicken Fricassée with Lemon Mustard Sauce
Yield: 4 servings
Ingredients: 1 1/4 cup vegetable oil; 1 1 (3 1/2- to 4-lb) free-range chicken, cut into 8 serving pieces; 1 2 teaspoons salt; 1 1 teaspoon black pepper; 1 3/4 cup plus 2 tablespoons all-purpose flour; 1 3 carrots, chopped; 1 2 onions, chopped; 1 5 garlic cloves, chopped; 1 2 cups heavy cream; 1 1 1/4 cups dry white wine; 1 1/4 cup fresh lemon juice; 1 1/4 cup Dijon mustard; 1 1 teaspoon fresh thyme leaves; 1 1 Turkish or 1/2 California bay leaf; 1 1/2 cup water; 1 3 tablespoons unsalted butter

From the kitchen of Carly

Creamy, tangy chicken braised with carrots, onions, and garlic in a silky lemon mustard sauce. Golden-brown pieces meld into a comforting one-pot dish that tastes like someone who knows their way around a kitchen spent time on it.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup vegetable oil
11 (3 1/2- to 4-lb) free-range chicken, cut into 8 serving pieces
12 teaspoons salt
11 teaspoon black pepper
13/4 cup plus 2 tablespoons all-purpose flour
13 carrots, chopped
12 onions, chopped
15 garlic cloves, chopped
12 cups heavy cream
11 1/4 cups dry white wine
11/4 cup fresh lemon juice
11/4 cup Dijon mustard
11 teaspoon fresh thyme leaves
11 Turkish or 1/2 California bay leaf
11/2 cup water
13 tablespoons unsalted butter

Instructions

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.