Poulet D'Hiver

chicken parts (thighs were best) 6-8 pieces
1/2 large yellow onion, diced
1 stalk celery, diced
1 clove garlic, minced
Fresh rosemary sprigs (about a tablespoon)
Butter
Olive oil
Baby carrots (15?)
1/2 pound of mushrooms sliced thin
Low-salt chicken broth (about a cup and a half)
Dijon mustard, 2 or a bit more tablespoons
Salt and pepper
Whipping cream (3 dollops towards the end of preparation)
Juice of 1/2 an orange
Zest from the orange

Prepare onion, celery and garlic and saute in small amount of butter and olive oil in large skillet. Add sliced mushrooms. Cook gently for a few minutes. Remove with slotted spoon to a bowl.

Clean and dry chicken pieces. Add to skillet with a small amount of additonal olive oil. Brown chicken pieces on both sides. Cooking over medium heat but watching all the time.

Add vegetables back into skillet with chicken. Cut fresh rosemary sprigs in small pieces and add. Add baby carrots and chicken broth and season with salt and pepper. Mix well.

Cover and cook over low heat for 20-30 minutes. Add dijon mustard in a couple of parts of the pan liquid - gently mix mustard into sauce. Spray juice of half an orange over mixture and add orange zest. Re-cover and continue to cook for another 20 or 30 minutes.

At about this time in the cooking, add a few dollops of whipping cream to the sauce and be sure it is well incorporated and heated. DONE.

Serve over rice.

I think the key, is cooking it for quite a long time. (Maybe 1.5 hours or so).

Number of Servings: 7

Recipe submitted by SparkPeople user CHESSMANS2000.