Welcome to Chicken Week, Day 4 at The Helpful Husband! Join us as we share our favorite chicken dishes from 2012!
So, enough of the easy chicken dishes. Roll up your sleeves, prep the ingredients in advance and dig into this gorgeous fricassee this weekend. I love preparing this on a chilly weekend day, while the boys sit and drool in anticipation of this luxuriously rich and satisfying meal.
So, enough of the easy chicken dishes. Roll up your sleeves, prep the ingredients in advance and dig into this gorgeous fricassee this weekend. I love preparing this on a chilly weekend day, while the boys sit and drool in anticipation of this luxuriously rich and satisfying meal.
Chicken
Fricassee (Fricassée de Poulet à L’Ancienne)
Courtesy
of Martha Stewart Living
Serves 4
1 whole chicken (3½ to
4 lbs), cut into 11 pieces (Have your
butcher cut the breasts in half, keeping the wings attached but removing the
wing tips. Reserve back and wing tips for another use, such as stock.)
Coarse salt and freshly
ground pepper
3 tbsp unsalted butter,
softened, divided
1 tbsp extra-virgin
olive oil
1 small yellow onion,
cut into ¼-inch dice (1 cup)
1 carrot, cut into ¼-inch
dice (1/2 cup)
1 celery stalk, cut
into ¼-inch dice (1/3 cup)
8 oz cremini mushrooms,
trimmed and quartered
2 tbsp all-purpose
flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh
flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room
temperature
¼ cup heavy cream
2 to 3 tbsp roughly
chopped fresh tarragon leaves
2 tbsp fresh lemon
juice
Season chicken on both
sides with 1 tablespoon salt and ½ 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.
Reduce heat to medium,
and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned
bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and
golden brown in places, 8 to 10 minutes.
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.
Add wine to pot, and
bring to a boil, stirring until liquid just thickens, about 45 seconds. Add
broth, and stir.
Place chicken, skin
side up, in a single layer on vegetables; pour juices that have accumulated on
plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with
kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover
partially. Cook until internal temperature of thickest part of chicken
registers 165˚, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer
liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
To make the liaison
(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, into
liaison to temper it. Stir tempered liaison into pot.
Return chicken to pot.
Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir
gently to combine, and serve.
For a printable version
of this recipe, please click here.
See recipe beens up for a while w/o commnets but I'm glad I came upon this as looking for a Fricassee recipe to try on kids to broaden their culinary horizons - & this 1 easily reads as the best, as I use ingredient list / not pic's.
ReplyDeleteMaking for family this weekend as to be just right weather for a soulful dish.
Thanks