I found this recipe in the October 2012 issue of Food Network magazine. It was really great because it gave step by step instructions for cooking the dish. It is a French dish which can be a bit intimidating, but it was very easy and very delicious! The recipe called for one whole chicken, but drumsticks were on sale so that is what I used. I think next time I make this, before serving, I will take the chicken off of the bone and serve it more like a soup because the broth is very tasty. I may even throw a few spaghetti noodles in there. I think this dish would also be good with pork, however, if you are not a meat eater, this one isn't for you. I don't think seafood would be all that great in this one. You could also serve this dish over rice or creamy mashed potatoes. You will want some good bread to sop up the sauce! This took approximately an hour and a half start to finish.
Season both sides of chicken with salt and pepper. Preheat Dutch oven or other large heavy pot over medium high heat. Add 2 tbsp 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 (like I did). If butter begins to blacken, lower heat. Fry chicken turning once, until golden brown on both sides (about 10 minutes total). Transfer chicken to a plate, repeat if there is any remaining chicken.
Reduce heat to medium, add onion, carrot, and celery to pot. Scrape up any browned bits with a wooden spoon.
Saute mixture, stirring occasionally, until soft and golden brown in places (8-10 minutes).
Add mushrooms and cook, stirring occasionally, until they become dark and glossy and begin to release liquid (4-5 minutes).
Stir in flour and cook until it is absorbed by vegetables and is no longer visible (1 minute).
Add wine to pot and bring to a boil stirring until liquid just thickens (45 seconds). I didn't have white wine so I used 2/3 cup of vermouth.
Add 4 cups chicken broth broth and stir.
Place chicken, skin side up, in a single layer on top of the veggies, pour any juices from the plate into the pot. Tie parsley, thyme, and bay leaf together with chicken twine, add to pot. I did not have any kitchen twine on hand so it is perfectly fine to let the herbs loose in the pot! Bring to a boil then reduce to a simmer. Cover partially. Cook until chicken is no longer pink (about 30 minutes).
Transfer chicken to a clean plate. Simmer liquid uncovered until reduced slightly (5 minutes). Discard herbs.
Make a sauce thickener - whisk together egg yolks and cream in a medium bowl or large measuring bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tbsp at a time, into cream and egg mixture to temper it. Stir tempered mixture into pot.
Return chicken to pot, add tarragon, lemon juice, and remaining tbsp butter. Bring to a simmer. Stir gently to combine and serve.
I was so excited to taste this dish that I did not take a photo of it on my plate! The sauce was rich and creamy and really delicious. I will most definitely be making this again!
Chicken Fricassee - from October 2012 Food Network magazine
1 whole chicken 3 1/2 - 4 lbs.
Kosher salt and black pepper
3 tbsp unsalted butter
1 tbsp EVOO
1 small yellow onion, diced
1 carrot chopped
1 celery stalk chopped
8 oz. mushrooms
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
1/4 cup heavy cream
2-3 tbsp roughly chopped fresh tarragon leaves
2 tbsp fresh lemon juice
Season chicken on both sides with salt and pepper. Preheat Dutch oven or other large heavy pot over medium high heat. Add 2 tbsp butter and the oil to pot. When butter melts and form subsides, add half the chicken, skin side down, in a single later, 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). Transfer chicken to a plate, repeat if there is any remaining chicken.
Reduce heat to medium, add onion, carrot, and celery to pot. Scrape up any browned bits with a wooden spoon. Saute mixture, stirring occasionally, until soft and golden brown in places (8-10 minutes).
Add mushrooms and cook, stirring occasionally, until they become dark and glossy and begin to release liquid (4-5 minutes). Stir in flour and cook until it is absorbed by vegetables and is no longer visible (1 minute).
Add wine to pot and bring to a boil stirring until liquid just thickens (45 seconds). Add broth and stir.
Place chicken, skin side up, in a single layer on top of the veggies, pour any juices from the plate into the pot. Tie parsley, thyme, and bay leaf together with chicken twine, add to pot. Bring to a boil then reduce to a simmer. Cover partially. Cook until chicken is no longer pink (about 30 minutes). Transfer chicken to a clean plate. Simmer liquid uncovered until reduced slightly (5 minutes). Discard herbs.
Make a sauce thickener - whisk together egg yolks and cream in a bowl or large measuring bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tbsp at a tome, into cream and egg mixture to temper it. Stir tempered mixture into pot.
Return chicken to pot, add tarragon, lemon juice, and remaining tbsp butter. Bring to a simmer. Stir gently to combine and serve.
This meal can be made one day ahead. leave out the tarragon until you are ready to serve the meal. Let fricassee cool completely in the pot and then refrigerate it. Before serving, simmer the fricassee over medium heat, uncovered, until hot, then stir in tarragon.
Looks Delish!!!!
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