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Three-Onion Braised Chicken with Mustard-Mascarpone Sauce

Three Onion Braised Chicken with Mustard-Mascarpone Cream Sauce12994

Three-Onion Braised Chicken with Mustard-Mascarpone Sauce

Be sure to use fresh pearl onions—frozen ones will break down and disrupt the decadent sauce.
Servings 4


  • 1 3- pound chicken cut into 8 pieces
  • Kosher salt to taste
  • Ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 yellow onion thinly sliced
  • 2 small leeks thinly sliced
  • 10 ounces white pearl onions peeled
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine
  • ½ cup vegetable broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 8 ounces mascarpone cheese
  • 2 tablespoons Dijon mustard
  • 2 large egg yolks


  • Place chicken pieces in a single layer on a large platter and season with salt and pepper.
  • Rest at room temperature for 15 minutes to allow skin to dry.
  • Heat oven to 250°F.
  • Melt butter in a large skillet over medium heat. Add chicken, skin side down. Cook for 5 minutes, or until browned. Remove chicken from pan.
  • In same skillet, sauté yellow onion, leeks, pearl onions, and garlic over medium heat until fragrant.
  • Add flour, reduce heat to low, and stir until mixture is light brown, about 2 minutes.
  • Add white wine and broth. Stir to ensure all clumps of flour are broken up.
  • Return chicken to pan and add bay leaf and thyme. Cook for 30 minutes, or until chicken reaches 155°F. (The chicken will continue to cook and reach the desired temperature of 165°F as the sauce cooks.)
  • Remove chicken from pan, wrap in foil, and place in oven to keep warm.
  • Bring remaining mixture in skillet to a boil over medium heat. Meanwhile, whisk together mascarpone, mustard, and egg yolks.
  • Remove skillet from heat and slowly pour egg mixture into skillet, whisking constantly to avoid scrambling eggs.
  • Remove chicken from oven and arrange on a large platter.
  • Pour sauce over chicken and serve immediately.
Photo Credit Jennifer Silverberg 


Cassy Vires

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

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