|Chicken||3 1⁄2 Pound|
|Freshly ground pepper||1⁄4 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped parsley||3 Tablespoon|
1. Season chicken with salt and pepper. In a large Dutch oven, cook chicken in 1 tablespoon butter in batches over medium-high heat, turning once or twice, until barely golden, about 5 minutes per batch. Remove chicken from pan.
2. Add carrots and leeks to pan, reduce heat to medium-low, and cook, stirring often, until softened, about 6 minutes. Add bay leaf, wine, and broth. Bring to a simmer, stirring. Return chicken to pan, cover, and simmer until juices run clear when thigh is pricked, 25 to 30 minutes.
3. About 10 minutes before chicken is done, cook mushrooms in a medium frying pan in remaining 1 tablespoon butter over medium-low heat until softened, about 5 minutes. Remove chicken from pan and boil juices and vegetables until reduced by about one-fourth, about 3 minutes. Remove bay leaf.
4. Add mushrooms, cream, and lemon juice. Simmer until mushrooms are just tender, about 3 minutes. Return chicken to pan to reheat for about 1 minute. Serve garnished with parsley.