Chicken Fricassee
shared by Jennifer
Chicken Fricassee
shared by Jennifer in Chicken , Dutch Oven & French
Details:
-
PT20M
- Prep Time: 20 Minutes PT1H
- Cook Time: 1 Hour PT1H20M
- Total Time: 1 Hour 20 Minutes
- Difficulty: Intermediate
- Serves: 6 people
- Cuisine: French
Pat dry the chicken thighs with paper towels. Season with salt and pepper.Heat the butter in a large skillet or brasier over medium high/ high heat. Add th
Ingredients:
- 3 lb chicken thighs with bone and skin on
- 4 tbsp butter unsalted
- 1/4 tp salt or to taste
- 1/4 tsp pepper
- 8 oz button mushrooms
- 24 small pearl onions peeled, kept whole
- 2 tbsp all-purpose flour
- 1 cup white wine dry, I used a Chardonnay
- 3 cups chicken broth low sodium or no sodium added
- 1 tsp lemon juice
- 1 tsp sugar
- 2 large egg yolks
- 6 tbsp heavy cream
- 2 tbsp parsley fresh, chopped
- 2 tbsp butter unsalted
Directions:
- Pat dry the chicken thighs with paper towels. Season with salt and pepper.
- Heat the butter in a large skillet or brasier over medium high/ high heat. Add the chicken, skin side down, and let it sear until it releases from the pan.
- Flip and sear the other side. Don't worry about cooking it all the way through - it has lots of time to stew.
- Remove the chicken from the pan. You might have to do this in batches, so repeat with remaining chicken. Transfer chicken to a plate.
- Reduce the heat and add the mushrooms and onions to the skillet. Saute for about 5 minutes, then add the flour.
- Cook for another minute and stir well. After that, add the wine and let it cook down for a few minutes, then pour in the broth, lemon juice, sugar and stir.
- Add the chicken pieces back to the skillet in a single layer. Pour in the juices that have accumulated on the plate too.
- Cover and simmer for 25-30 minutes until the chicken is cooked through. Taste and adjust seasoning as needed. When the stew is done cooking, adjust for seasoning.
- To make the sauce thicker, whisk the egg yolks with the cream and temper them by very slowly adding a 1/2 cup of the sauce.
- Whisk well to avoid scrambling. Stir the egg mixture and remaining 2 tbsp of butter into the fricassee. Garnish with parsley and serve!