Chicken Fricassee

photo (2)

My bucket list includes a goal to improve my recipe repertoire with a variety of global cuisines such as Japanese, Ethiopian, Italian, etc. One of these is French, and I decided to jump right into it. French cooking always seems to be about simple ingredients with a lot of process. This Chicken Fricassee is no exception. Relatively few ingredients and spices go into this dish, but you’ll end up using two pots , a bowl, and a serving dish. This recipe is from French: Delicious Classic Cuisine Made Easy by Carole Clements recipe book.

My picture isn’t the greatest but I snapped it after my initial bite (notice my half a piece of french bread….the other part is dangling in my mouth), but the flavor is great. No more pretense, let’s get to the recipe:

special tools: a pot with a lid, and a slotted spoon.

Chicken Fricassee

Melt butter and cook chicken until brown. Approximately 10 minutes.

    • 2 tbsp butter
    • 2 1/2 to 3 pounds chicken thighs, about 1-inch cubes

Sprinkle in and mix until coated with the flour. Cook for about 5 minutes.

    • 2 tbsp flour

Add wine and bring to a boil

    • 1 cup dry white wine (I used Sherry)

Add broth and pepper and bring to a boil. Cover with lid and reduce to a simmer for 30 minutes.

    • 3 cups chicken broth
    • 1/4 tsp pepper

Meanwhile, in a sauce pan, heat butter and cook mushrooms until they are golden brown. Empty contents into a bowl.

    • 2 tbsp butter
    • 8 oz button mushrooms

Using the same saucepan add the pearl onions, water, and sugar stirring until the sugar dissolves. Bring to a boil and cook until the onions are tender (about 10 minutes).

    • 16 to 24 small pearl onions (sometimes called boiler onions)
    • 1/2 cup water
    • 1 tsp sugar

Add onion with sauce to the mushroom’s bowl.

Remove the chicken from the sauce and place in the serving container, and cover it with a lid or foil to keep warm.

Bring the sauce to a high heat to reduce to a thick sauce (about 10-15 minutes–but use your judgement, it will reduce in quantity by a half.)

Reduce the temperature, and whisk in the half-n-half and parsley and cook for about 2 minutes.

    • 6 tbsp half-n-half
    • 2 tbsp fresh parsley, chopped

Add the mushrooms and onions and cook for another 2 minutes.

Pour sauce over the chicken.

Salt, if needed.

Enjoy with bread!

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