Recipe: This French chicken stew is not meant to be a flavor kick in the mouth; the depth of flavor comes mostly from a rich chicken stock — but a final hit of lemon zest, garlic and parsley or celery leaf adds punch.
3 tablespoons unsalted butterGarnish: zest of 1 lemon plus 2 to 3 garlic minced cloves plus 3 tablespoons chopped fresh parsley or celery leaves1. Place chicken in a large pot and add water to cover by at least 2 inches. Set pot over medium-high heat and add onion stuck with cloves, celery and 1/2 tablespoon salt. Bring to a boil, skimming froth as needed and reduce heat to medium. Let cook, about 50 minutes. Turn off heat and let chicken rest in hot liquid 10 minutes.
2. While broth is cooking, heat oil over medium heat in a large soup pot. Add mushrooms and allow to cook about 5 minutes, without too much browning. Add pearl onions and sauté, stirring occasionally, another 5 minutes. Turn off heat. 3. Place a large colander over a bowl and carefully strain broth, discarding carcass and solids. Measure out 7 cups broth. Add butter to pot with mushrooms and onions and turn heat to medium. When butter melts, sprinkle flour over, stirring constantly until a thick paste forms. Add one cup broth and whisk to remove any lumps. Add remining broth. Tear chicken into small pieces and add back to the broth, stir, and cook over medium-low heat 20 minutes.
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