Bonjour! Poulet à la Tourangelle is a classic French dish that is both delicious and easy to prepare. Here is my version:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 2 cloves of garlic, minced
- 2 cups of mushrooms, sliced
- 1 cup of white wine
- 1 cup of chicken stock
- 1 tablespoon of tomato paste
- 1 tablespoon of all-purpose flour
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 bouquet garni (a bundle of herbs, typically including thyme, bay leaf, and parsley)
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- Season the chicken pieces with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the chicken pieces on all sides until golden brown, then remove them from the pot and set them aside.
- Add the onions and garlic to the pot and cook until softened and fragrant, about 3-4 minutes.
- Add the mushrooms and continue cooking until they have released their liquid and started to brown, about 5-7 minutes.
- Sprinkle the flour over the vegetables and stir well to combine. Cook for another 2-3 minutes, stirring constantly.
- Add the white wine and chicken stock to the pot and stir well to combine. Add the tomato paste and bouquet garni, then return the chicken pieces to the pot.
- Cover the pot with a lid and place it in the oven. Bake for 45 minutes, or until the chicken is cooked through and tender.
- Remove the pot from the oven and place it on the stove over medium-high heat. Add the butter to the pot and stir well to combine. Cook for another 5-10 minutes, or until the sauce has thickened and the chicken is coated in a rich, flavorful sauce.
- Serve the Poulet à la Tourangelle hot, garnished with fresh herbs if desired. Bon appétit! Stella