chicken fricasee
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Chicken Fricassee

Serve this chicken stew (fricassee) over rice, mashed potatoes or egg noodles.

Ingredients

  • 4 bone-in chicken thighs or other bone-pieces or other bone-in pieces
  • salt and pepper
  • 3 Tablespoons butter. divided
  • 1 Tablespoon olive oil
  • 1 small onion, diced about 1/2 cup
  • 1 small carrot, peeled and diced about 1/4 cup
  • 1 small stalk celery, diced about 1/4 cup
  • 1 Tablespoon flour
  • 1/2 cup white wine
  • 1 cup chicken stock
  • a few sprigs of fresh parsley
  • 1 bay leaf
  • 1/4 pound mushrooms, quartered
  • 1 egg yolk
  • 2 Tablespoons heavy cream
  • 1-2 Tablespoons fresh lemon juice

Instructions

  • Sprinkle the chicken pieces with salt and pepper.
  • Heat 1 Tablespoons butter and 1 Tablespoon olive oil in a skillet and brown the chicken over medium high heat, starting with the skin side down. This should take about 5 minutes on each side. Remove the chicken pieces.
  • Add the carrot, celery and onion to the pot and cook about 10 minutes, until softened.
  • Stir in the tablespoon of flour and continue stirring a few minutes, until the flour has been absorbed.
  • Stir in the white wine and cook a few minutes, until thickened.
  • Stir in the chicken stock and add the chicken pieces back to the skillet.
  • Add a sprig or two of fresh parsley and the bay leaf. Bring to a simmer, cover partially and cook the chicken for about 30 minutes, until cooked through.
  • While the chicken is cooking, use a separate skillet to saute the mushrooms in a tablespoon of butter and set aside. Salt lightly.
  • When the chicken is done, remove it to a platter and take the parsley and bay leaf out of the sauce. Continue simmering the sauce a few more minutes, until thickened.
  • In a small bowl, whisk together the egg yolk and cream. Add a few spoonfuls of the hot sauce and stir to temper it. Pour this mixture back into the sauce, stirring gently and let it cook a minute or so.
  • Add the chicken, skin side up, and cooked mushrooms back in, then stir in a tablespoon or two of fresh lemon juice and another tablespoon of butter.