Chicken Fricasse

Another Sunday favorite! I have Martha (Stewart, of course!) to thank for this delicious recipe. In my effort to find delicious, interesting and (relatively) healthy recipes for Sunday Supper, I declare this one a winner! I served it with roasted brussel sprouts (tossed with olive oil, salt, pepper and raw sugar, roasted for 30 minutes at 350 degrees) and pasta. Oh, and don’t forget leftovers! The delicious sauce means that the chicken will stay moist when you heat it in the microwave a few days later.

Ingredients

1 Whole Chicken (3-4 lbs) cut into 11 pieces

Coarse salt and freshly ground pepper

3 Tablespoons unsalted butter, softened, divided

1 Tablesppon 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 (1/2 cup)

8 Ounces cremini mushrooms, cleaned, trimmed and quartered

2 Tablespoons all-purpose flour

2/3 Cup white wine

4 Cups chicken broth

2 sprigs fresh parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

¼ cup heavy cream

2 to 3 Tablespoons roughly chopped fresh tarragon leaves

2 Tablespoons fresh lemon juice

Kitchen twine

Egg noodles [optional]

Preparation

1.    Brown chicken

Salt and pepper chicken on both sides. Heat 2 tablespoons of butter and olive oil over medium-high heat. Once butter is melted, add half of the chicken skin down, for 5 minutes each side (turn once). Remove chicken to side plate, and repeat with the remaining half chicken.

2.    Saute Mirepoix

Saute mirepoix (celery, carrot, onion – thanks Martha!) in pot, stirring occasionally, until soft and golden brown. This should take 8 to 10 minutes.

3.   Cook mushrooms and flour

Add mushrooms to mirepoix, stirring occasionally, until mushrooms become glossy and begin to release liquid. This should take about 4 to 5 minutes. THEN, stir in flour (I made this mistake and added it first). Stir for 1 minute.

4.  Let’s add that wine! Broth too.

Add wine, and bring to a boil. Stir for about 45 seconds to 1 minute, until liquid just thickens. Then add broth, and stir.

5.    Cook the chicken, baby!

Place chicken, skin side up, in a single layer on vegetables; pour juices from the chicken plate into the pot. Tie parsley sprigs, thyme, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially, and cook 25 to 30 minutes. [Put water to boil here if you plan to serve the chicken over noodles!] Transfer chicken to a clean plate. Simmer liquid, uncovered, until it reduces slightly, about 5 minutes. Discard herbs.

6.    Make and add “liaison”

To make the sauce thickener, whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour in ½ cup of cooking liquid (slowly, 1 tablespoon at a time) into liaison. Then, stir liaison into pot.

7.   Finish!

[Add noodles to boiling water here.] Return chicken to the pot. Add tarragon, lemon juice and the remaining butter. Bring to a simmer, stir gently to combine, and serve.