Ingredients
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2½ lbs bone-in chicken pieces (legs, thighs, or breasts)
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2 tbsp butter
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1 tbsp olive oil
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1 small onion, finely chopped
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1 leek, sliced thinly (white part only)
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2 garlic cloves, minced
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1 cup white mushrooms, quartered
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1 tbsp flour
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1 cup dry white wine
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1½ cups chicken stock
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½ cup heavy cream
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2 egg yolks
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1 tbsp Dijon mustard
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1 bay leaf
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1 sprig fresh thyme
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Salt and black pepper to taste
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Fresh parsley for garnish
Instructions
1. Brown the Chicken
Preheat the Nutri-Stahl Large Skillet over medium heat.
Add butter and olive oil. Once melted, sear chicken pieces skin-side down until golden brown, about 4–5 minutes per side.
Remove and set aside — the skillet’s heat distribution ensures even browning without hot spots.
2. Sauté Aromatics
In the same skillet, add onion, leek, and garlic.
Cook until softened and fragrant, then add mushrooms.
Sauté until lightly browned, letting their moisture evaporate naturally.
3. Deglaze and Build the Sauce
Sprinkle flour over the vegetables and stir for 1 minute.
Pour in white wine, scraping up any browned bits.
Add chicken stock, bay leaf, and thyme. Stir well.
Return chicken to the skillet, nestling it into the sauce.
4. Simmer Gently
Cover with the Nutri-Stahl lid and reduce heat to low.
Simmer for 35–40 minutes, or until the chicken is tender and the sauce slightly reduced.
The sealed lid retains nutrients while maintaining gentle, even steam circulation.
5. Finish with Cream Mixture
In a small bowl, whisk cream, egg yolks, and Dijon mustard.
Remove the skillet from heat. Slowly stir in the mixture to create a silky sauce — do not boil.
Season with salt and pepper to taste.
