Delicious Chicken Fricassee

Chicken Fricassee

I have the best son’s ever! From the moment we decided to start the blog my boys have been so supportive. Zac is always coming up with ideas that I would never even think about and so it broadens the possibilities. One of my favorite things, is when I go onto Facebook and see I have a personal message from Zac and he says “ we need to try this out”!

The other thing, they both are great cooks! I learn so much from them. This is how this recipe came to be, we had to try it! It is so so  so good and you only use one pot! Woo Hoo! Less Dishes!

Chicken Fricassee

INGREDIENTS Click to print

• 3 1/2 to 4 pounds of chicken. cut into 11 pieces ( we used a package of thighs and one of breasts)
• Salt and pepper, to taste
• 3 tablespoons unsalted butter, softened, divided
• 1 tablespoon extra-virgin olive oil
• 1 cup small yellow onion, cut into 1/4-inch dice
• 1/2 cup carrot, cut into 1/4-inch dice
• 1/3 cup celery stalk, cut into 1/4-inch dice
• 8 ounces mushrooms, trimmed and quartered
• 2 tablespoons all-purpose flour
• 2/3 cup white wine vinegar
• 4 cups chicken broth
• 2 sprigs fresh flat-leaf parsley
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 large egg yolks, room temperature
• 1/4 cup heavy cream
• 2 to 3 tablespoons roughly chopped fresh tarragon leaves
• 2 tablespoons fresh lemon juice

Chicken Fricassee

DIRECTIONS

1. Brown Chicken
   Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
2. Sauté
   Reduce heat to medium, and add onion, carrot, and celery to the pot, scraping up any browned bits with a spatula. Sauté, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
3. Cook Mushrooms and Flour
   Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
4. Pour in Vinegar and Broth
   Add vinegar to the pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
5. Simmer Chicken
   Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Add the parsley sprigs, thyme sprigs, and bay leaf to the pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
6. Make Sauce Thicker

To make the sauce thickener, whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, and stir.

1. Finish with Tarragon, Lemon, and Butter
   Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.