1 chicken, about 1.6 kg
4 tablespoons of butter
salt and black pepper to taste
5 green scallions
1 tablespoon of dried thyme
3 cloves of garlic, unpeeled
3 carrots, cut into bite-sized pieces
5 small onions or 1 large onion, cut into 4 pieces
1/3 cup of vinegar
1/2 cup of chicken broth
2 tablespoons of all-purpose flour
4 tablespoons of mustard
1 tablespoon of tomato paste extract
1 1/4 cups of heavy cream
1 cup of diced tomatoes (seedless)
1 chicken, about 1.6 kg
4 tablespoons of butter
salt and black pepper to taste
5 green scallions
1 tablespoon of dried thyme
3 cloves of garlic, unpeeled
3 carrots, cut into bite-sized pieces
5 small onions or 1 large onion, cut into 4 pieces
1/3 cup of vinegar
1/2 cup of chicken broth
2 tablespoons of all-purpose flour
4 tablespoons of mustard
1 tablespoon of tomato paste extract
1 1/4 cups of heavy cream
1 cup of diced tomatoes (seedless)
Cut the chicken into 8 pieces (2 thighs, 2 drumsticks, 2 breast fillets, and 2 wings)
Place the chicken in a pot with 4 tablespoons of butter
Add the chicken pieces and the chicken carcass cut into 3 pieces
Season with salt and black pepper, and add the green scallions, thyme, and garlic
Dollop lightly
Add the carrots and onion
Let it cook for 15 minutes, then start to moisten it slightly with the vinegar
When the chicken is tender, prepare the sauce: remove the chicken pieces and reserve
In the liquid that's left in the pot, add the chicken broth
In a separate bowl, mix together the flour, mustard, tomato paste extract, and add it to the pot
Cook for a few minutes, stirring constantly
Add the heavy cream
Cook, stirring until it thickens slightly
Strain the sauce through a fine-mesh sieve and add the diced tomatoes
Check the seasoning
Serve the chicken pieces covered in the sauce
Accompany with Vonnassiennes Crêpes (see next recipe)
Serves 4
