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Chicken Fricassee

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  Chicken 3 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Butter 2 Tablespoon
  Carrots 2 Medium
  Leeks 3 Medium
  Bay leaf 1
  Dry white wine 1 Cup (16 tbs)
  Chicken broth 1 Cup (16 tbs)
  Mushrooms 1⁄4 Pound
  Heavy cream 3⁄4 Cup (12 tbs)
  Lemon juice 1 Tablespoon
  Chopped parsley 3 Tablespoon

1. Season chicken with salt and pepper. In a large Dutch oven, cook chicken in 1 tablespoon butter in batches over medium-high heat, turning once or twice, until barely golden, about 5 minutes per batch. Remove chicken from pan.
2. Add carrots and leeks to pan, reduce heat to medium-low, and cook, stirring often, until softened, about 6 minutes. Add bay leaf, wine, and broth. Bring to a simmer, stirring. Return chicken to pan, cover, and simmer until juices run clear when thigh is pricked, 25 to 30 minutes.
3. About 10 minutes before chicken is done, cook mushrooms in a medium frying pan in remaining 1 tablespoon butter over medium-low heat until softened, about 5 minutes. Remove chicken from pan and boil juices and vegetables until reduced by about one-fourth, about 3 minutes. Remove bay leaf.
4. Add mushrooms, cream, and lemon juice. Simmer until mushrooms are just tender, about 3 minutes. Return chicken to pan to reheat for about 1 minute. Serve garnished with parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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