Poulet Vichy Recipe

  • 1 3-pound chicken, cut into 8 serving pieces
  • 4 tablespoons butter
  • 3 tablespoons sherry
  • 2 carrots, chopped
  • 2 medium onions, sliced
  • 6 mushrooms, sliced
  • salt and pepper
  • 1 tablespoon flour
  • 1 cup chicken stock
  • 1/8 cup red wine
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 6 large carrots, scraped and sliced thin
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 3 tablespoons heavy cream
  • 1 tablespoon chopped parsley

Melt 2 tablespoons butter in bottom of ovenproof casserole and brown chicken on all sides. Pour in sherry and ignite. Remove chicken and add chopped carrots, onions, and mushrooms. Season with salt and pepper and sprinkle flour over mixture. Stir and add 1 cup chicken stock. Replace chicken, add red wine and tomato paste. Bring to a boil, add bay leaf, cover, and cook in 350°F. oven for 40 minutes.

Meanwhile, melt 2 tablespoons of remaining butter in pan, add white wine, lemon juice, 3 tablespoons water and 6 sliced carrots. Season, cover, and cook slowly until tender, about 15 to 18 minutes. Remove from heat and add cream and parsley.

When chicken is done transfer to heated serving dish. Strain juices left in pan and pour over chicken. Divide carrots in half and place at each end of dish.