Smothered Chicken Deluxe Ingredients:15 mL (1 Tbsp) oil6-8 chicken thighs, skin on, bone-in1 egg yolkSalt and pepper to tasteHerbs de Provence, to taste3-4 small potatoes cut up8-10 pearl onionsHandful chopped mushrooms30 mL (2 Tbsp) flour30 mL (2 Tbsp) butter375 mL (1 ½ cups ) chicken broth125 mL (½ cup) white wine10 mL ( 2tsp) dry mustard1-2 sliced carrots5 sprigs fresh thyme1 egg60 ml (¼ cup) creamsqueeze of lemonHerbs de Provençe Mix:2 mL (¼ tsp) fennel5 mL (½ tsp) rosemary5 mL (½ tsp) thyme5 mL (½ tsp) marjoram5 mL (½ tsp) tarragon5 mL (½ tsp) basil5 mL (½ tsp) chervil5 mL (½ tsp) summer savouryMethod: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.We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers!#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangar
