Chicken Fricassée with Lemon Mustard Sauce

Ingredients for Chicken Fricassée with Lemon Mustard Sauce

• 60ml di olio vegetale

• 1 (3 1/2- to 4-lb) free-range chicken, cut into 8 serving pieces

• 2 cucchiaini di sale

• 1 cucchiaino di pepe nero

• 90g plus 2 tablespoons plain flour

• 3 carrots, chopped

• 2 onions, chopped

• 5 garlic cloves, chopped

• 475ml di panna doppia

• 300ml dry white wine

• 60ml di succo di limone fresco

• 1/4 cup Dijon mustard

• 1 teaspoon fresh thyme leaves

• 1 foglia di alloro turco o 1/2 foglia di alloro della California

• 120ml di acqua

• 3 cucchiai di burro non salato

Posiziona la griglia del forno a metà altezza e preriscalda il forno a 260°C.

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 teaspoons pepper, then dredge, 1 piece at a time, in 90g 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 teaspoons 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 177°C 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.

Avvertenza

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