For ➏-➑5 tbs butter
1 chicken, 2 kg, cut into 8 pieces
¾ ts salt
¼ ts ground black pepper
6 tbs pearl onions, peeled
200 g white mushrooms, cleaned, bottoms trimmed
1 shallot, thinly sliced
1 ts granulated sugar
25 cl dry white wine
10 cl chicken stock
1 sprig fresh thyme
50 cl crème fraiche or sour cream
Season the chicken with the salt and pepper. In a large pan over high heat, sauté the chicken in the butter, turning once, until it is brown, about 3-4 m for each side. Transfer the chicken to a plate and cover with foil to keep warm.
Turn the heat to medium and sauté the onions for 5 m. Add mushrooms, shallots and sugar to the pan. Sauté the mixture for 6-8 m, until the shallots turn soft and the mixture is caramelized. Transfer the vegetables to a plate and cover with foil to keep warm.
Turn the heat to high. Deglaze the pan by bringing the white wine to a simmer, scraping the browned bits from the bottom of the pan. Add the chicken stock, browned chicken and thyme to the wine. Cover and lower the heat to low-medium. Braise the chicken for 10 m.
Turn the heat to medium high. Add the crème fraiche to the pan, and simmer, uncovered, for an additional 10 m. The dish is ready when the sauce has reduced and thickened and the chicken is cooked through. Serve it hot with the caramelized vegetable garnish.
Serve with rice pilaf or potato gratin dauphinois.
Try a Lyon version with more vegetables.
Read a tip on cooking chicken.
