French-Style Braised Chicken

Ingredients

• 1.7 kg chicken (whole)
• 3 onions
• 2 Garlic cloves
• Salt
• Pepper
• 2 tbsp olive oil
• flour
• 100 ml dry vermouth
• 350 ml poultry stock
• 150 g soy cream
• 2 stalks tarragon
• 3 tbsp coarse Dijon mustard

Instructions

1. 1.

   Rinse the chicken under cold water and pat dry. Separate drumsticks and wings from the body with a sharp, heavy knife.

2. 2.

   Separate the drumsticks at the joint.

3. 3.

   Detach the breast from the spine. Cut the meat first lengthwise, then crosswise into halves.

4. 4.

   Peel onions and garlic and dice finely. Season the meat with salt and pepper.

5. 5.

   Heat oil in a wide pot. Dredge chicken pieces in flour, tapping off excess.

6. 6.

   Brown the chicken pieces all around in the hot oil, then remove them. Add onions and garlic to the pot and sauté for 3 minutes.

7. 7.

   Stir in vermouth, add stock, bring to a boil. Return wings and drumsticks to the pot and simmer covered over medium heat for 15 minutes, turning twice.

8. 8.

   Add the chicken breast to the pot and continue simmering covered for another 15 minutes.

9. 9.

   Remove the lid, pour in soy cream, bring to a boil and cook for an additional 10 minutes.

10. 10.

    Wash tarragon, shake dry, pluck leaves and chop.

11. 11.

    Add mustard and tarragon to the chicken, cook for 1 minute, season with salt and pepper, and serve immediately. Pair with banded pasta.