Active Time

　　45 minutes

　　Total Time

　　1/2 hours

　　There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.

　　

Ingredients

4–6 servings

　　1/4 cup vegetable oil

　　1 (3 1/2- to 4-lb) free-range chicken, cut into 8 serving pieces

　　2 teaspoons salt

　　1 teaspoon black pepper

　　3/4 cup plus 2 tablespoons all-purpose flour

　　3 carrots, chopped

　　2 onions, chopped

　　5 garlic cloves, chopped

　　2 cups heavy cream

　　1 1/4 cups dry white wine

　　1/4 cup fresh lemon juice

　　1/4 cup Dijon mustard

　　1 teaspoon fresh thyme leaves

　　1 Turkish or 1/2 California bay leaf

　　1/2 cup water

　　3 tablespoons unsalted butter

　　

Step 1

Put oven rack in middle position and preheat oven to 500°F.

　　

Step 2

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.

　　

Step 3

Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.

　　

Step 4

Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.

　　

Step 5

Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.

　　

Step 6

Serve chicken with sauce.