Ingredients for Chicken Fricassée with Lemon Mustard Sauce

• 60ml vegetable oil

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

• 2 teaspoons salt

• 1 teaspoon black pepper

• 90g plus 2 tablespoons plain flour

• 3 carrots, chopped

• 2 onions, chopped

• 5 garlic cloves, chopped

• 475ml double cream

• 300ml dry white wine

• 60ml fresh lemon juice

• 1/4 cup Dijon mustard

• 1 teaspoon fresh thyme leaves

• 1 Turkish or 1/2 California bay leaf

• 120ml water

• 3 tablespoons unsalted butter

Put oven rack in middle position and preheat oven to 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.