Classic French Braised Chicken with Mushroom Sauce

This timeless French dish represents the essence of rustic French cooking, where simple ingredients transform into an elegant meal through proper technique. Dating back to traditional farmhouse cuisine, this braised chicken showcases the marriage of tender meat with a rich, mushroom-laden sauce that’s both sophisticated and comforting.

Time Requirements

• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6-8

Ingredients

For the Chicken

• 6 chicken drumsticks
• 4 chicken thighs, skin-on
• 1½ teaspoons (7.5g) fine sea salt
• 1 teaspoon (5g) freshly ground black pepper
• ½ teaspoon (2.5g) garlic powder
• ½ tablespoon (7.5ml) extra virgin olive oil
• 3 tablespoons (45g) unsalted butter, divided

For the Mushroom Sauce

• 1 medium yellow onion (200g), finely diced
• 12 ounces (340g) button mushrooms, sliced
• 2 large garlic cloves, minced
• 3 tablespoons (45g) all-purpose flour
• 2 fresh bay leaves
• 4 sprigs fresh thyme (or ½ teaspoon dried)
• ½ cup (120ml) dry white wine (Chardonnay or Chablis)
• 3 cups (700ml) homemade or low-sodium chicken stock
• ⅓ cup (80ml) heavy cream
• ¼ teaspoon (1.25g) freshly ground nutmeg
• ¼ teaspoon (1.25g) black pepper
• ¼ teaspoon (1.25g) sea salt

For Garnish

• Fresh thyme sprigs
• Finely chopped parsley
• Additional freshly ground black pepper

Instructions

Preparing the Chicken

1. Pat chicken pieces completely dry with paper towels.
2. Combine salt, pepper, and garlic powder in a small bowl.
3. Season chicken pieces evenly on all sides.
4. Let stand at room temperature for 15-20 minutes.

Initial Sear

1. Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat.
2. Working in batches, brown chicken 4-5 minutes per side until golden.
3. Transfer browned pieces to a plate.
4. Pour off all but 2 tablespoons of fat from pan.

Building the Sauce Base

1. Reduce heat to medium, add remaining butter.
2. Add diced onions, cook until translucent (3-4 minutes).
3. Add mushrooms in a single layer.
4. Cook without stirring for 3 minutes to develop color.
5. Stir and continue cooking until golden (2-3 minutes more).
6. Add minced garlic, cook until fragrant (1 minute).
7. Sprinkle flour over vegetables.
8. Cook flour, stirring constantly, for 2 minutes.

Developing the Sauce

1. Add wine, scraping bottom to release fond.
2. Simmer until wine reduces by half (2-3 minutes).
3. Gradually whisk in chicken stock.
4. Add bay leaves and thyme sprigs.
5. Bring to gentle simmer.
6. Return chicken to pan, skin side up.
7. Cover and simmer on low for 30-35 minutes.

Finishing the Dish

1. Remove lid and cook 10 minutes to reduce sauce.
2. Add cream, nutmeg, salt, and pepper.
3. Simmer 5 minutes until sauce reaches desired consistency.
4. Check seasoning and adjust if needed.
5. Remove bay leaves and thyme sprigs.
6. Garnish with fresh herbs.

Storage and Reheating

• Store in airtight container for up to 3 days.
• Reheat gently on stovetop over low heat.
• Add splash of stock if sauce is too thick.
• Do not freeze cream-based sauce.

Recipe Variations

• Use mixed mushrooms for more complex flavor
• Add tarragon for classic French herb note
• Include carrots and celery for more vegetables
• Substitute crème fraîche for heavy cream
• Add pearl onions for traditional presentation

Nutrition Information

Per Serving (1/6 of recipe):

• Calories: 485
• Protein: 38g
• Carbohydrates: 12g
• Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 165mg
• Sodium: 780mg
• Fiber: 1g
• Iron: 15% DV
• Calcium: 6% DV

Chef’s Tips

• Choose bone-in, skin-on chicken for best flavor
• Don’t crowd pan when browning chicken
• Let sauce reduce adequately for proper consistency
• Use good quality white wine you’d drink
• Check internal temperature reaches 165°F (74°C)
• Let chicken rest 5-10 minutes before serving

This Classic French Braised Chicken with Mushroom Sauce is perfect for both family dinners and elegant entertaining. The key to success lies in proper technique: thoroughly drying the chicken, achieving a good sear, and carefully building the sauce. Serve with crusty baguette, creamy mashed potatoes, or buttered egg noodles to soak up every drop of the luxurious sauce. This dish exemplifies why French cuisine has maintained its status as one of the world’s most respected culinary traditions.