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Categories:
chicken salt flour butter freshly garlic baby fennel bay leaf white wine Creme Fraiche chicken stock Dijon mustard tarragon
Viewed: 75 - Published at: 8 years agoIngredients
- One 4 to 5-pound chicken, cut into 8 pieces
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 1 stick butter
- EVOO, for drizzling
- 1 cup freshly peeled or defrosted drained pearl onions
- 3 to 4 cloves garlic, sliced
- 2 ribs celery heart with leafy tops, finely chopped
- 1 baby fennel or 1/4 small bulb, thinly sliced
- 1 leek, thinly sliced
- 1 large fresh bay leaf
- One 750 milliliter-bottle dry white wine, such as white Burgundy
- 1 cup creme fraiche
- 2 to 3 cups chicken stock, if needed
- 1/4 cup Dijon mustard
- 2 to 3 tablespoons chopped fresh tarragon leaves
- Baguette, warmed
Method
- Sprinkle the chicken with salt and pepper and dredge in the flour.
- Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat.
- Brown the chicken, working in batches, and then transfer to a plate.
- Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks.
- Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes.
- Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes.
- Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer.
- If the liquid gets too low, add the chicken stock.
- Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute.
- Serve with warm baguette.
