Fricassée de Poulet

I think I'm going to end up cooking half of this cookbook at the rate I'm going lol.  This is another recipe from French: Delicious Classic Cuisine Made Easy by Clements & Wolf-Cohen.  It's a really tasty dish, though not quite as amazing as some of the others I've tried.  Still, I would happily make this again.  The nice thing is that I had nearly all of the ingredients already on hand--only had to go get some cippolini (small onions).

Ingredients:

2 1/2 to 3 lbs. bone-in chicken pieces (I chose to use all drumsticks, as that is what I had on hand)
4 T. butter, divided
2 T. canola oil
3 T. flour
1 c. dry white wine (I used a Vouvray this time; next time, I will try a Chardonnay)
2 c. chicken stock (I used my homemade version)
1 c. chicken broth (original recipe calls for 3 c. of this instead of the split I have here)
bouquet garni (used thyme, rosemary, and 1 bay leaf)
freshly ground pepper, to taste
8 oz. button mushrooms, stems trimmed (I would use more next time)
1 tsp. lemon juice
16-24 cipollini (little onions--could substitute pearl onions), peeled
1/2 c. water
1 tsp. sugar
6 T. heavy cream
salt, to taste
fresh or dried parsley, to taste

Instructions:

1. Dry chicken pieces with paper towels.  Melt half of butter over medium heat in Dutch oven, and then add oil.  Add half of chicken pieces and cook for 10 minutes, turning occasionally, until browned lightly all over.  Transfer chicken to a plate.  Repeat for remaining chicken pieces.

2. Return chicken pieces to pot.  Sprinkle flour over pieces and turn to coat.  Reduce heat to low and cook for 4 minutes, turning occasionally.

3. Pour in the wine, increase heat to bring to a boil, and then add the broth.  Stir to combine, scraping bottom of pot to free any browned bits.

4. Bring liquid to boil, add the bouquet garni, salt, and pepper.  Return to medium heat, cover, and cook for 25-30 minutes.

5. Meanwhile, in a frying pan, heat the remaining butter over medium-high heat.  Add the mushrooms and lemon juice.  Cook for around 4 minutes, until mushrooms are golden/browned, stirring occasionally.

6. Transfer mushrooms to a bowl.  Add the onions, water, and sugar to the pan, stirring to dissolve the sugar.  Simmer for around 10 minutes; the water will gone and onions will be caramelized.

7. Add onions to bowl with mushrooms.  Once the chicken has finished cooking, transfer the pieces to a plate and remove/discard bouquet garni.  Add the mushrooms and onions to the sauce and bring to a boil, stirring frequently.  Cook for around 10-15 minutes, until sauce is reduced by 1/3 to 1/2.

8. Stir in cream and cook for 2 minutes.  Return chicken to pot and cook for additional 2 minutes.  Adjust salt and pepper as needed and add parsley.  Serve up and enjoy!