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frenchutama· 4 servings

Ayam Lyonnaise

Poulet à la Lyonnaise

Ayam Lyonnaise
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1.5 kg whole chicken, cut into 8 pieces
  • 3 large onions (600 g), thinly sliced
  • 4 tbsp butter
  • 2 tbsp vegetable oil
  • 200 ml dry white wine
  • 150 ml chicken stock
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 garlic cloves, minced
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 400 g canned whole peeled tomatoes, crushed
  • 1 tsp sugar
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley for garnish

Instructions

  1. 1Season chicken pieces generously with salt and pepper.
  2. 2Heat oil and 2 tbsp butter in a large heavy pot over medium-high heat. Brown chicken pieces in batches, 5 minutes per side. Remove and set aside.
  3. 3Reduce heat to medium. Add remaining butter and sliced onions. Cook slowly, stirring occasionally, until deeply caramelized, 25-30 minutes.
  4. 4Add garlic and cook 1 minute. Deglaze with vinegar, scraping up browned bits. Stir in mustard.
  5. 5Return chicken to pot. Add tomatoes, wine, stock, bouquet garni, and sugar. Bring to simmer.
  6. 6Cover and reduce heat to low. Cook gently 35-40 minutes until chicken is tender.
  7. 7Remove chicken. Increase heat and reduce sauce by one-third, 8-10 minutes. Discard bouquet garni.
  8. 8Return chicken to sauce, warm through. Adjust seasoning.
  9. 9Serve hot, garnished with chopped parsley. Traditionally accompanied by boiled potatoes or rice.

Source: llm-generated