Chicken Fricassee With Lemon Mustard Sauce

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 1 roasting chicken, cut into 8 serving pieces
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3/4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 3 carrots, chopped
• 2 onions, chopped
• 5 garlic cloves, chopped
• 2 cups heavy cream
• 1 1/4 cups dry wine
• 1/4 cup fresh lemon juice
• 1/4 cup dijon mustard
• 1 teaspoon fresh thyme leave
• 1 bay leaf
• 1/2 cup water
• 3 tablespoons unsalted butter

Recipe

• 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.