Adapted from Bacchus Bistro for home cooks.
- 2 free range frying chickens, cut into quarters
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) black pepper
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) unsalted butter
- 1 large onion, sliced
- 2 carrots, sliced
- 1 head of garlic, peeled
- 1 tbsp (15 mL) flour
- 1 cup (250 mL) white wine
- 1 quart (1L) heavy cream (36 per cent milk fat)
- 1 small bouquet fresh thyme
- 2 bay leaves
- 2 tbsp (30 mL) grainy Dijon mustard
- Juice of 1 lemon
- 2 tbsp (30 mL) minced chives
Preheat oven to 375 F (190 C). Season chicken with salt and pepper. In a heavy-bottomed pan on medium-high heat, warm olive oil. Fry chicken on both sides until golden and set aside. Work in batches to avoid crowding the pan.
To the pan, add butter, onions, carrots and garlic. Fry until softened, about 3 to 5 minutes. Add flour and stir until smooth. While stirring, slowly add wine until incorporated without lumps. Stir in cream and place chicken back in pan, skin side up.
Add thyme and bay leaves, cover and bake 45 minutes or until chicken is fully cooked. Remove bay and thyme. Move chicken to a serving dish.
To the pan, add mustard and juice of one lemon. Stir and pour over chicken. Garnish with chives.
Makes 8 servings