Chicken In Truffle Cream Sauce

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1 4–5-lb. chicken, cut into 8 pieces

4 white onions, peeled and quartered

2 bottles dry white wine


1 bouquet garni (4 sprigs parsley,

2 sprigs thyme, and 1 bay leaf,

tied with kitchen twine)

3 medium waxy potatoes, peeled and quartered

3 medium carrots, peeled, trimmed, and

halved lengthwise

3 medium leeks, white part only, washed,

trimmed, and halved lengthwise

12 pearl onions, peeled

2 tbsp. butter

2 tbsp. flour

1/2 cup heavy cream

Leaves from a bunch parsley, finely chopped

1 medium fresh black truffle, cleaned

Pinch freshly grated nutmeg

6 sprigs fresh rosemary

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