Smothered Chicken Deluxe - Glen And Friends Cooking

Smothered Chicken Deluxe
Ingredients:
15 mL (1 Tbsp) oil
6-8 chicken thighs, skin on, bone-in
1 egg yolk
Salt and pepper to taste
Herbs de Provence, to taste
3-4 small potatoes cut up
8-10 pearl onions
Handful chopped mushrooms
30 mL (2 Tbsp) flour
30 mL (2 Tbsp) butter
375 mL (1 ½ cups ) chicken broth
125 mL (½ cup) white wine
10 mL ( 2tsp) dry mustard
1-2 sliced carrots
5 sprigs fresh thyme
1 egg
60 ml (¼ cup) cream
squeeze of lemon
Herbs de Provençe Mix:
2 mL (¼ tsp) fennel
5 mL (½ tsp) rosemary
5 mL (½ tsp) thyme
5 mL (½ tsp) marjoram
5 mL (½ tsp) tarragon
5 mL (½ tsp) basil
5 mL (½ tsp) chervil
5 mL (½ tsp) summer savoury
Method:
Heat oil in a heavy pan with a lid.
Spread egg yolk all over the chicken thighs.
Season chicken on all sides with salt, pepper and Herbs de Provence.
Mash together the flour and butter in a small bowl - this is called Beurre Manié.
Sear chicken, on both sides until golden brown.
Transfer to a plate and set aside.
Sauté potatoes, onions, and mushrooms in same pan until caramelized and golden brown.
Transfer mixture to a bowl and set aside.
Pour the wine into the pan and reduce, then stir in broth and mustard.
Whisk in the Beurre Manié, to slightly thicken the sauce.
Place carrots, potato mixture in sauce, and layer chicken on top.
Lay in the fresh thyme, and cover - cooking for about 35-40 minutes or until chicken is cooked through.
When cooked you may wish to transfer chicken thighs to the oven to crisp the skin.
Whisk egg into cream, and add a squeeze of lemon.
Whisk this into the sauce in the pan to thicken.
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