Chicken and Root-Vegetable Fricassée in Pale Wine Gravy

Chicken thighs brown in butter and braise with root vegetables in a pale wine-mustard gravy scented with thyme. The dish echoes Summer Corked for the March, when Appert sealed Massy harvests into glass for the Napoleonic march.

Serves 4

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Ingredients

• 6 bone-in chicken thighs
• 3 medium carrots
• 2 medium parsnips
• 2 small turnips
• 1 large yellow onion
• 4 tbsp butter
• 1 cup dry white wine
• 2 cups chicken stock
• 6 sprigs fresh thyme
• 3 tbsp fresh parsley
• 1 tbsp Dijon mustard
• 3/4 tsp salt

Instructions

1. 1Season the chicken thighs with salt.
2. 2Melt butter in a wide heavy pan over medium heat, add the chicken skin-side down and cook until golden, about 6 minutes per side, then remove to a plate.
3. 3Chop the onion, carrots, parsnips, and turnips into 1-inch pieces.
4. 4Add the remaining butter to the pan, stir in the chopped onion and cook 4 minutes.
5. 5Add the chopped root vegetables and thyme sprigs; cook 5 minutes stirring occasionally.
6. 6Pour in the white wine, scraping the pan, then return the chicken and any juices, add the chicken stock and salt, and bring to a gentle simmer.
7. 7Cover and simmer 35 minutes until chicken is tender and vegetables are soft.
8. 8Remove the chicken and vegetables to a platter, stir the Dijon mustard into the pan sauce and simmer uncovered 3 minutes to reduce slightly, then spoon the pale gravy over the chicken and vegetables and finish with chopped parsley.