Don’t let the name scare you – it basically just means a meat is cut up, braised, and served with a sauce.
This dish has a few steps, but it’s not complicated. Impress your friends or make it on date night for your special someone.
2 large chicken breasts (bone in with skin)
1 bay leaf
1 medium carrot
1 medium celery stalk
8 ounces cremini mushrooms
2 sprigs flatleaf parsley
2 sprigs thyme
1 small yellow onion
1 large egg yolk
2 cups fat free, low sodium chicken broth
salt and pepper to taste
1/2 tablespoon olive oil
1 1/2 tablespoons unsalted butter
1/8 cup heavy cream
1/2 cup white wine
Step 1: Brown Chicken
Season chicken on both sides with 1/2 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 1 1/2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate.
Step 2: Saute Mirepoix
Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
Step 3: Cook mushrooms
Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes.
Step 4: Pour in Wine and Broth
Add wine to pot, and bring to a boil, stirring about 45 seconds. Add broth, and stir.
Step 5: Simmer Chicken
Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
Step 6: Make and Add Liaison
To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
Step 7: Finish with Tarragon, Lemon, and Butter
Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
Net Carbs 5.4g
3P, 1.5C, 1 cond.
*adapted from Martha Stewart