Entree: France – Loire Valley – Fricassée de Poulet à l'Angevine (An Anjou-style chicken fricassee braised in white wine with mushrooms, bacon, pearl onions, and cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) usable
- 4 oz (115 g) lardons or diced bacon
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 12 pearl onions, peeled (approx. 5 1/4 oz (150 g))
- 2 shallots, finely chopped (approx. 2 oz (60 g))
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) dry white wine (preferably a Loire Chenin Blanc or similar)
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper
- 1 bay leaf

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) usable
- 4 oz (115 g) lardons or diced bacon
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 12 pearl onions, peeled (approx. 150 g)
- 2 shallots, finely chopped (approx. 2 oz / 60 g)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) dry white wine (preferably a Loire Chenin Blanc or similar)
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper
- 1 bay leaf

Instructions

1. Pat the chicken pieces dry and season with salt and pepper. In a large Dutch oven, heat 1 tbsp (15 ml) olive oil over medium-high heat and brown the chicken in batches until golden on all sides; transfer to a plate.
2. Add the lardons to the pot and cook until slightly crisp; remove with a slotted spoon and set aside with the chicken.
3. Reduce heat to medium, add 2 tbsp (30 g) butter and the remaining 1 tbsp (15 ml) olive oil. Sauté the shallots until translucent, then add the pearl onions and mushrooms and cook until they begin to color, about 5 minutes.
4. Sprinkle the flour over the vegetables, stir to coat and cook 1 minute to remove raw flour taste. Deglaze with the white wine, scraping up browned bits from the bottom.
5. Return the chicken and lardons to the pot, add the chicken stock and bay leaf. Bring to a simmer, cover partially, and braise gently for 25–30 minutes until the chicken is cooked through and tender.
6. Remove the chicken pieces to a warm plate. Stir in the heavy cream and remaining 1 tbsp (15 g) butter; simmer uncovered a few minutes to thicken slightly. Adjust seasoning with salt and pepper and add lemon juice.
7. Return the chicken to the sauce to warm through. Sprinkle with chopped parsley and serve immediately, spooning the sauce, mushrooms and pearl onions over the chicken.