- Main
- Chicken
- French
- One pot
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 3 1/2 lb
bone-in, skin-on chicken thighs and drumsticks, patted dry
salt, to taste
white pepper (or black pepper), to taste
- 3 tbsp
unsalted butter, divided
2 tbsp in step 1, 1 tbsp in step 5
- 1
small onion, finely chopped
- 3 tbsp
all-purpose flour
- 1 cup
dry white wine
- 2 cups
chicken stock
- 2 sprigs
thyme
- 1
bay leaf
- 10 oz
pearl onions, peeled (frozen are fine, thawed)
- 10 oz
cremini or button mushrooms, halved, or quartered if large
- 2
egg yolks
- 1/2 cup
heavy cream
- 1 tbsp
lemon juice, freshly squeezed, plus more to taste
- 2 tbsp
flat-leaf parsley, chopped
Contains milk (unsalted butter, heavy cream), eggs (egg yolks) and wheat (all-purpose flour).
Not checked: bone-in, skin-on chicken thighs and drumsticks, cremini or button mushrooms.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Season the chicken all over with salt and pepper. Melt 2 tbsp of the butter in a wide Dutch oven or deep skillet over medium-low heat. Add the chicken skin side down in a single layer (work in two batches if needed) and cook gently for about 8 minutes per side. The goal is to firm up and cook the surface without browning it, so lower the heat if you see any color taking on. Transfer the chicken to a plate.
16 min
- 3 1/2 lb bone-in, skin-on chicken thighs and drumsticks
- salt
- white pepper (or black pepper)
- 2 tbsp unsalted butter
- Step 2
Add the chopped onion to the pot and cook over low heat, stirring often, until soft and translucent but not colored, about 5 minutes. Sprinkle in the flour and stir constantly for 2 minutes to cook off the raw taste.
7 min
- 1 small onion
- 3 tbsp all-purpose flour
- Step 3
Pour in the wine, whisking to smooth out the flour, and let it bubble for 2 minutes. Whisk in the stock, then add the thyme and bay leaf. Return the chicken and any juices to the pot; the liquid should come most of the way up the pieces.
4 min
- 1 cup dry white wine
- 2 cups chicken stock
- 2 sprigs thyme
- 1 bay leaf
- Step 4
Bring to a bare simmer, cover, and cook gently for 20 minutes. Keep the heat low so the surface barely trembles.
20 min, hands-off
- Step 5
Meanwhile, melt the remaining 1 tbsp butter in a skillet over medium heat and cook the mushrooms with a pinch of salt until they release their liquid and it evaporates, about 8 minutes. Don't let them brown deeply.
8 min
- 1 tbsp unsalted butter
- 10 oz cremini or button mushrooms
- Step 6
Add the pearl onions and mushrooms to the pot, cover again, and simmer until the chicken is tender and cooked through (175°F at the thigh bone) and the onions are soft, about 20 minutes more.
20 min, hands-off
- 10 oz pearl onions
- 10 oz cremini or button mushrooms
- Step 7
Lift the chicken, mushrooms and onions onto a serving dish and cover loosely with foil. Fish out the thyme sprigs and bay leaf. If the sauce looks thin, simmer it uncovered for a few minutes to reduce slightly, then take the pot off the heat and let it stop bubbling.
5 min
- Step 8
Make the liaison: whisk the egg yolks and cream together in a bowl. Whisking constantly, slowly ladle in about 1 cup of the hot sauce to warm the mixture, then pour it all back into the pot. Set over low heat and stir constantly for 2–3 minutes until the sauce thickens enough to coat a spoon. Do not let it boil or the yolks will curdle.
5 min
- 2 egg yolks
- 1/2 cup heavy cream
- Step 9
Stir in the lemon juice and season with salt and pepper. Taste and add a little more lemon if it needs lifting. Spoon the sauce over the chicken and vegetables and scatter with parsley. Serve with rice or crusty bread.
- salt
- white pepper (or black pepper)
- 1 tbsp lemon juice
- 2 tbsp flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026