Stewed Chicken with Mustard Cream Sauce
Gogh's Table at the Auberge Ravoux
Recipes From the Artist's Last Home and Paintings
of Café Life
1 roasting chicken (3-1/2 to 4 pounds), rinsed
2 medium onions, quartered
2 carrots, cut into thirds
1 leek (white and light green parts), trimmed, washed
and cut into thirds
2 celery stalks, cut into thirds
1 celery root, peeled and quartered
Several leafy sprigs fresh thyme
1 teaspoon whole black peppercorns
1 tablespoon coarse sea salt
1/3 pound slab bacon (optional)
2 tablespoons unsalted imported or organic butter
2 tablespoons all-purpose flour
3/4 cup hot chicken stock, strained
1/2 cup heavy cream
1-1/2 tablespoons moutarde de Meaux, or any grainy
1/4 teaspoon fine sea salt
Freshly ground pepper, to taste
prepare chicken: Put all of the ingredients in
a large pot with enough water to cover the chicken.
Bring to a boil, then reduce the heat and simmer until
chicken is fully cooked, about 1 hour. Pour 3/4 cup
of the chicken stock through a sieve and keep warm
until ready to use for the sauce.
prepare sauce: Melt the butter in a medium saucepan;
whisk in the flour, mixing vigorously for 30 seconds.
Pour in the reserved hot stock, a little at a time,
and continue to whisk until the mixture thickens,
about 45 seconds. Stir in the cream, the mustard and
season with salt and pepper. Stir to blend thoroughly,
then transfer to a serving bowl.
the chicken and vegetables from the cooking liquid.
Cut the chicken into quarters or eighths. Transfer
to a serving platter or onto individual plates along
with the vegetables and spoon 2 to 3 tablespoons of
the sauce over. Good served with rice pilaf.
Additional vegetables, such as cabbage and turnips
can be added to this dish. Just be sure to wash, trim
and quarter them; add to the chicken during the last
30 minutes of cooking.