Recipe courtesy of Rachael Ray
Print
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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 to 3 tablespoons chopped fresh tarragon leaves
  • 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 
  • Baguette, warmed

Directions

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.

Cook's Note

Cool and store for a make-ahead meal. Bring to room temperature before reheating over medium heat.

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