Chicken and Onions Braised in White Wine with Mustard and Tiny Baked Potatoes

Last week I posted about Susan Hermann Loomis' memoir On Rue Tatin. This week I thought I would share a recipe from the book. This is one of the recipes that caught my attention. I think it is one that my son will eat, when I get around to actually trying to make it!

Chicken & Onions Braised In White Wine with Mustard

1 cup of white wine, preferably something light & perfumed like a Sauvingnon Blanc or Friuli but use whatever you have around
3-5 Tbsps Dijon mustard
About 2-3 Tbsps olive oil
6 bone-in chicken thighs or 1 (whole) cut up chicken
2 yellow onions, peeled, cut in half through the root and sliced into thin half circles
Sea salt and freshly ground black pepper
Fresh Italian parsley, chopped, enough to garnish (about half a handful)

1. Preheat oven to 475 degrees. In small bowl, whisk together wine and mustard and set aside.

2. In a Dutch oven or an oven proof pan over medium heat, brown the chicken pieces on both sides in a little olive oil until the skin is golden and crisp. Transfer chicken to a plate.

3. Add the onions to the pot and cook until tender and lightly browned. When the onions are softened, return chicken to the pot and season with salt and pepper. Pour the wine mixture over the chicken and onions.

4. Put the pot in the oven, uncovered. Roasting time will depend on what you are using -- chicken thighs cook more quickly than breasts do (maybe 30 minutes). A whole chicken will take a bit longer, closer to 45-50 minutes. Don't forget to turn the chicken pieces once or twice to keep everything moist and give both side a chance to get some crisping heat. You can add more wine if things are getting too dry.

5. Once the chicken is cooked through (when the juices run clear when pierced with a small knife), transfer the chicken to a serving platter. If the onion sauce is already thickened to your liking, pour it over the chicken. If not, place it back on the stove and cook the sauce until it reaches the desired consistency. Once it has cooked down to the way you like it, pour the remaining sauce over the chicken. Sprinkle with the chopped parsley and serve with Tiny Baked Potatoes.

Tiny Baked Potatoes

1 dozen small potatoes, scrubbed
1/2 cup (125 ml) crème fraîche
The leaves from 1 large bunch chervil
Sea salt and freshly ground black pepper

1. Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake in the center of the oven and bake until they are tender, about 30 minutes.

2. While the potatoes are baking, mince the chervil and fold it into the crème fraîche. Season to taste with salt and pepper.

3. When the potatoes are baked, remove them from the oven and split each one down the center. Gently push the ends of the potatoes together to open them up, and season them inside with salt and pepper, and a large dollop of crème fraîche. Serve the remaining crème fraîche alongside.

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This post also counts for my participation in the Paris in July event hosted by Tamara at Thyme for Tea and Karen at Bookbath.