First, try one of Daniel Boulud chefs' recipes, taken from Cafe Boulud Cookbook by Daniel Boulud (Simon & Schuster, Scribner, 1998). It is a recipe of  Chicken Grand-mere Francine, which is a savory fricassee, classic in French cuisine, as well as classic to Daniel Boulud' family.
Yield: 4 Servings
Ingredients:
One 3-pound chicken, cut into eight pieces
2 Tablespoons extra virgin olive oil
2 Tablespoons unsalted butter
12 cipollini onions, peeled and trimmed
4 shallots, peeled and trimmed
2 heads garlic, cloves separated but not peeled
3 sprigs thyme
4 small Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
2 small celery roots, peeled and cut into 1 1/2-inch chunks
2 ounces slab bacon, cut into short, thin strips
12 small cremini or oyster mushrooms, trimmed and cleaned
2 cups unsalted chicken stock or store-bought low-sodium chicken broth
Salt and freshly ground white pepper
Method:
Center a rack in the oven and preheat the oven to 375°F.
Working over a medium-high heat, warm the olive oil in a large ovenproof sauté pan or skillet - choose one with high sides and a cover. Season the chicken pieces all over with salt and pepper, slip them into the pan and cook until they are well browned on all sides, about ten to fifteen minutes. Take your time - you want a nice, deep color and you also want to partially cook the chicken at this point. When the chicken is deeply golden, transfer it to a platter and keep it in a warm place while you work on the vegetables.
Pour off all but two tablespoons of the cooking fat from the pan. Lower the heat to medium, add the butter, onions, shallots, garlic and thyme, and cook and stir just until the vegetables start to take on a little color, about three minutes. Add the potatoes, celery root and bacon and cook for one to two minutes to start rendering the bacon fat. Cover the pan and cook for ten minutes more, stirring every two minutes.
Add the mushrooms, season with salt and pepper, and return the chicken to the pan. Add the chicken stock, bring to a boil and slide the pan into the oven. Bake uncovered for twenty to twenty five minutes or until the chicken is cooked through. Spoon everything onto a warm serving platter or into an attractive casserole.
To serve:
Bring the chicken to the table, with plenty of pieces of crusty baguette to sop up the sauce and spread with the soft, sweet, caramel-like garlic that is easily squeezed out of its skin.
Wine Pairing
Rustic Bandol Rouge
When cooking, consider that professional chefs use only the best ingredients for the dishes' preparation. Why, then, to cook according to the chefs recipes? Therefore, if it is meat, it should be never frozen, when these are spices, they should be from the best manufacturers, etc. You will be at first well disappointed that many chefs recipes presuppose the usage of a great number of components. In fact, all the best dishes have many ingredients, as only their particular mixture discovers original tastes and flavors of the dish. Never exclude anything from the list of ingredients, recommended in the chefs' recipes, if only they allow some exchange. Finally, it will really take you much time to prepare these delicacies, but you will be entirely awarded by the admiration and gratitude of your family after your "chefs' dinner".