☰ menu   

Three-Onion Braised Chicken with Mustard-Mascarpone Sauce

Three-Onion Braised Chicken with Mustard-Mascarpone Sauce
Serves 4
Be sure to use fresh pearl onions—frozen ones will break down and disrupt the decadent sauce.
  1. 1 3-pound chicken, cut into 8 pieces
  2. Kosher salt, to taste
  3. Ground black pepper, to taste
  4. 2 tablespoons unsalted butter
  5. 1 yellow onion, thinly sliced
  6. 2 small leeks, thinly sliced
  7. 10 ounces white pearl onions, peeled
  8. 3 cloves garlic, minced
  9. 2 tablespoons all-purpose flour
  10. ½ cup dry white wine
  11. ½ cup vegetable broth
  12. 1 bay leaf
  13. 2 sprigs fresh thyme
  14. 8 ounces mascarpone cheese
  15. 2 tablespoons Dijon mustard
  16. 2 large egg yolks
  1. Place chicken pieces in a single layer on a large platter and season with salt and pepper.
  2. Rest at room temperature for 15 minutes to allow skin to dry.
  3. Heat oven to 250°F.
  4. Melt butter in a large skillet over medium heat. Add chicken, skin side down. Cook
  5. for 5 minutes, or until browned. Remove chicken from pan.
  6. In same skillet, sauté yellow onion, leeks, pearl onions, and garlic over medium heat until
  7. fragrant.
  8. Add flour, reduce heat to low, and stir until mixture is light brown, about 2
  9. minutes.
  10. Add white wine and broth. Stir to ensure all clumps of flour are broken up. Return
  11. chicken to pan and add bay leaf and thyme. Cook for 30 minutes, or until chicken
  12. reaches 155°F. (The chicken will continue to cook and reach
  13. the desired temperature of 165°F as the sauce cooks.)
  14. Remove chicken from pan, wrap in foil, and place in oven to keep warm.
  15. Bring remaining mixture in skillet to a boil over medium
  16. heat. Meanwhile, whisk together mascarpone, mustard, and egg yolks.
  17. Remove skillet from heat and slowly pour egg mixture into skillet, whisking constantly
  18. to avoid scrambling eggs.
  19. Remove chicken from oven and arrange on a large platter.
  20. Pour sauce over chicken and serve immediately.
culture: the word on cheese https://culturecheesemag.com/
Photo Credit Jennifer Silverberg 


Cassy Vires

Cassy is an award-winning chef, culinary educator, and avid baker located in St. Louis, MO.

Leave a Reply

Your email address will not be published. Required fields are marked *