Lyonnaise-style Poularde Demi-Deuil (Half-Mourning Chicken)

Half-Mourning Chicken (Lyonnaise-style Poularde Demi-Deuil) is a classic dish from Lyonnaise cuisine, featuring a succulent chicken cooked in a flavorful broth and served with a rich sauce.

Gluten Free Dairy Free Main Course Lyonnaise French Cuisine Chicken Recipe Lyonnaise Dish
Lyonnaise-style Poularde Demi-Deuil (Half-Mourning Chicken)

Ingredients

  • 1 whole chicken, about 4 lbs
  • 1 onion, chopped
  • 2 carrots, sliced
  • 4 cloves garlic, minced
  • 1 bouquet garni (thyme, parsley, bay leaf)
  • 6 cups chicken broth
  • 1/2 cup dry white wine
  • Salt and pepper to taste
  • 1/4 cup butter
  • 1/4 cup all-purpose flour

Instructions

  1. In a large pot, combine the chicken, onion, carrots, garlic, bouquet garni, chicken broth, and white wine. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through.
  2. Remove the chicken from the pot and let it rest. Strain the broth and set aside.
  3. In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for 2-3 minutes until golden brown.
  4. Gradually whisk in the reserved broth to make a smooth sauce. Simmer for 10 minutes until thickened.
  5. Carve the chicken and serve with the sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large pot Saucepan Whisk

Tools

Carving knife Strainer

Serving suggestions

Serve the Half-Mourning Chicken with a side of roasted potatoes and a crisp green salad.

Tips & tricks

For a richer flavor, you can use homemade chicken broth instead of store-bought.

Cost

$20