French-Style Braised Chicken
Cook Time 45 minutes
Servings 4
Ingredients
1 tsp extra virgin olive oil
4 chicken marylands, thighs and legs detached, skin removed
1 onion, finely chopped
2 carrots, cut into thin rounds
1 bay leaf
3 sprigs of thyme
1 clove of garlic
250ml chicken stock
6 button mushrooms, halved
200ml crème fraiche or thickened cream
1 egg yolk
Juice ½ lemon
Salt and white pepper
Method
Heat oil in a saute pan over a medium to high heat. Season the chicken with salt and lightly seal on all sides, then remove from the pan.
Now add the onions, carrots, garlic and herbs and cook for 3 - 4 minutes to soften then return the chicken, add mushrooms, pepper, stock and place the lid on to cook on a medium heat for 35 - 40 minutes or until the chicken is tender.
In a bowl, combine the creme fraiche, egg yolk and lemon juice and pinch of salt.
Remove the chicken pieces from the pan and arrange on a serving plate. Whisk in the creme fraiche mixture and simmer until it thickens or until it has reduced by one third. Pour sauce over chicken. Serve with rice.