Chicken Fricassee

1 whole chicken, cut into pieces

salt and pepper

3 tablespoons of butter, softened to room temperature

3 tablespoons vegetable oil

1 small onion, diced into 1/4″ pieces

1 carrot, diced into 1/4″ pieces

1 celery stalk, diced into 1/4″ pieces

8 ounces of mushrooms, cleaned, trimmed and quartered

2 tablespoons of flour

2/3 cup white wine

4 cups chicken broth

1 tablespoon parsley

1 tablespoon thyme

1 bay leaf

2 large egg yolks, at room temperature

1/4 cup heavy cream

2 tablespoons tarragon

2 tablespoons lemon juice

Season chicken pieces with salt and pepper.  In a large Dutch oven, heat oil and butter, brown half of chicken pieces at a time for about ten minutes each side, and remove to a separate plate.  Repeat with other half of chicken pieces and remove.  Add onion, carrot, and celery, scraping up browned bits from the bottom.  Saute for eight minutes.   Add mushrooms, stir, and cook for about four minutes.  Stir in flour, and cook for one minute while stirring.  Add wine to pot, and bring to a boil.  Stir while base thickens and add broth. Place browned chicken and juices on top of vegetables in a layer.  Add parsley, thyme, and bay leaf.  Bring to a boil, reduce to simmer, and cover for about 35 minutes.  Remove chicken to serving platter and cover.  Simmer liquid for five minutes or until reduced a little.

In a separate bowl, whisk together egg yolks and heavy cream.  Remove 1/2 cup of liquid and slowly whisk into cream mixture.  Stir cream mixture slowly into liquid.  Return chicken to pot, add tarragon and lemon juice.  Bring to a simmer.  Serve.



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