Chicken in Cream Sauce (Volaille a La Creme)

• 5 tablespoons butter
• 4 lbs chicken, cut into 8 pieces
• 34 teaspoon salt
• 14 teaspoon ground black pepper
• 1 14 cups white pearl onions, peeled
• 1 cup white mushroom, cleaned with bottoms trimmed
• 1 shallot, thinly sliced
• 1 teaspoon granulated sugar
• 1 cup dry white wine
• 12 cup chicken stock
• 1 sprig fresh thyme
• 2 cups creme fraiche (can sub sour cream)

1. Season the chicken with the salt and pepper.
2. In a large Dutch oven over high heat, saute the chicken in the butter, turning once, until it is brown.
3. The process will take about 3-4 minutes for each side.
4. Transfer the chicken to a plate and cover with foil to keep warm.
5. Turn the heat to medium and saute the onions for 5 minutes.
6. Add the mushrooms, shallots, and sugar to the pan.
7. Saute the mixture for 6-8 minutes, until the shallots turn soft and the mixture is caramelized.
8. Transfer the vegetables to a plate and cover with foil to keep warm.
9. Turn the heat to high, and deglaze the Dutch oven by bring the white wine to a simmer, scraping the browned bits from the bottom of the pan.
10. Add the chicken stock, browned chicken, and thyme to the wine, cover, and lower the heat to low-medium.
11. Braise the chicken for 10 minutes.
12. Turn the heat to medium high, add the creme fraiche to the Dutch oven, and simmer, uncovered, for an additional 10 minutes.
13. The dish is ready when the sauce has reduced and thickened and the chicken is cooked through.
14. Serve it hot with the caramelized vegetable garnish.

butter, chicken, salt, ground black pepper, white pearl onions, white mushroom, shallot, sugar, white wine, chicken, thyme, creme fraiche

Taken from www.food.com/recipe/chicken-in-cream-sauce-volaille-a-la-cr-me-369121 (may not work)