I will never, ever share a recipe that I do not use a lot and consider not only a favorite, but one I serve to guests. …if my recipe calls for heavy cream and you substitue 2% milk, do not expect your recipe to taste or look like mine. There is a huge difference between cooking with butter (always unsalted) and margarine. The same goes for using fresh herbs vs dried, canned or frozen or bottled vegetables vs. fresh, medium eggs vs. extra large or my preferred Jumbos and so on and so forth. Some subsitutions are of course possible. If I think of them while sharing a recipe I will try to include them. You have been warned in the nicest way possible. As for photos, I’ll do the best I can. I cook a lot and sometimes get so involved and focused on my cooking I forget to photograph each step of the process. All of my recipes are easy.
Old Fashioned Chicken Fricassee
Serves 4-6
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Whole chicken cut into pieces (I use 3 large breast with bones and skin(it’s all about the flavor) and five or so boneless skinless thighs rather than the cut-up whole chicken pieces). I debone the breasts before serving and throw away the skin and bones. I also halve them.
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4 tbsp butter
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2 tbsp olive or canola oil
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1/2C flour
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1 cup dry white wine
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3C chicken stock/broth
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1/4 tsp white pepper (can use black, it just shows that’s all)
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2 pkgs fresh whole button mushrooms (I prefer them not too small), well-cleaned
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1 tsp lemon juice
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16-24 small white onions, peeled (I buy gourmet onions that come in a little mesh bag. They are about the size of ping pong ball and have a yellow skin. They are pricey here…maybe $3.99 for about 12 of them. You can just use fewer larger onions. I just love the way the ones I use look and am willing to pay the price for that.)
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1/2 C water
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1 tbsp sugar
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1/2C heavy whipping cream
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2 tsp chopped fresh parsley for garnish
*I usually make my own pre-made bouquet garni because I always have fresh herbs. To make, just tie a bunch of fresh herbs like parsley and basil and marjoram, oregano, bay leaf, whatever you like, together with a string and throw it into the pot OR just add the spices separately. With the boquet garni tied though, you pull the spice out at the end and get the flavors without all those spices floating around. I often bring back boxes and boxes of dried boquet garni into little bags like tea bags when I go to UK and Europe. It is hard to find and very expensive here in the States .
- Wash the chicken and pat dry. Melt half the butter with all of the oil in a heavy large flameproof casserole over medium heat. Add half the chicken and cook about ten minutes, turning occasionaly, or until golden brown. Transfer to a plate and cook the remaining pieces the same way.
- Return the seared chicken to the casserole and sprinkle with the flour, turning pieces to coat well. Cook over low heat for about 4 minutes, turning occasionaly.
- Pour in the wine, bring to a boil and add the chicken stock. Push the chicken pieces to one side and scrape the base of the casserole, stirring until well blended.
- Bring the liquid to a boil, add the bouquet garni and season with a pinch of salt and the pepper. Cover and simmer over medium heat 25-30 minutes until the chicken is tender and juices run clear when pricked with a fork.
- Meanwhile, in a frying pan, heat the remaining butter over medium high heat. Add the mushrooms and lemon juice and cook 3-4 minutes until the mushrooms are golden, stirring. Transfer the mushrooms to a bowl, add the onions water and sugar to the pan, stirring to dissolve the sugar. Simmer about 10 minutes until the onions are just tender. Pour the onions and any juices into the bowl with the mushrooms and set aside.
- When the chicken is cooked, transfer to a deep serving dish. Discard the bouquet garni (if using rather than loose spices) add any cooking juices from the vegetables to the casserole. Bring to a boil and boil, stirring frequently, until the sauce is reduced by half.
- Wisk the heavy cream into the sauce and cook for two minutes. Add the mushrooms and onions and cook 2 minutes more. Pour the sauce over the chicken and serve.**
What I do,because this is such a great dish for company, is to make the fricassee in the afternoon and then refrigerate it right in the serving platter/casserole/dish. About 2 hours or so before guests arrive, I cover the casserole and put it in a 325 degree oven to reheat. I actually think the flavors marry and the taste is enhanced. Plus my kitchen gets cleaned up early and I can enjoy my guests when they arrive.
Two weeks ago I served this with a big tossed salad of Boston Bibb lettuce topped with thickly sliced tomatoes with fresh buffalo mozzarella and slivered fresh basil and my home made vinegarette, Basmati rice and roasted asparagus. The dinner really got rave reviews to the point where it became embarrassing. I urge you to try this recipe.
