Cooking Classics
The Technique
Chicken Fricassee
Chicken Fricassee utilizes a braising technique of cut up poultry pieces that are simmered in white wine & heavy cream. Although this classic French recipe traditionally needs a good bit of cooking time to ensure the chicken registers a safe internal temperature of 165 degrees, if you use one particular cut from the bird, it may be streamlined for a delicious stove top meal. Purchase a family package of bone-in, skin on chicken thighs to make the dish. Use half of it for the Rosemary-Lemon Chicken Fricassee & save the remaining pieces to make Coq Au Vin, a red wine based cousin. Learn how to make a lovely meal with my detailed instructions & images that guide you each step of the way.
Rosemary-Lemon Chicken Fricassee
makes 4 servings
2 1/2 lbs bone-in, skin on chicken thighs
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 Tbsp olive oil
3 medium carrots, peeled & sliced
1 medium onion, cut in half & sliced
4-oz button mushrooms, quartered
2 Tbsp all purpose flour
1/2 cup white wine
1 1/2 cups chicken broth
3/4 cup heavy cream
1 Tbsp chopped fresh rosemary
The juice of a lemon
Sprinkle the chicken with the salt & pepper. Heat the oil in a large sauté pan over Medium-High heat. Brown the chicken 5 minutes on each side. Remove the chicken from the pan. Place the pan & the drippings back over the heat & add the carrots, the onions & the mushrooms then sprinkle with a smattering of salt & pepper. Cook 5 minutes, stirring occasionally. Sprinkle the flour over all of the vegetables. Stir them around a bit to coat. Stir in the wine & the chicken broth. Bring the mixture to a boil then add the heavy cream. Give the mixture a good stir. Reduce the heat to Medium-Low, add the chicken back to the pan & top with the rosemary. Cook 15 to 20 minutes, stirring occasionally, or until the chicken registers 165 degrees. Stir in the lemon juice & cook an additional minute. Divide the chicken & the vegetables between four serving bowls.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Chicken Fricassee
Rosemary-Lemon Chicken Fricassee has a rich sauce that is wonderful over just about anything. Accompany the dish with French rolls, rice, potatoes or noddles to complete the meal.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Sprinkle the chicken with the salt & pepper. Heat the oil in a large sauté pan over Medium-High heat.
1a
Brown the chicken 5 minutes on each side. Remove the chicken from the pan.
No. 2
Place the pan & the drippings back over the heat & add the carrots, the onions & the mushrooms then sprinkle with a smattering of salt & pepper.
2a
Cook 5 minutes, stirring occasionally.
2b
Sprinkle the flour over all of the vegetables.
2c
Stir them around a bit to coat.
2d
Stir in the wine & the chicken broth.
No. 3
Bring the mixture to a boil then add the heavy cream.
3a
Give the mixture a good stir.
3b
Reduce the heat to Medium-Low, add the chicken back to the pan & top with the rosemary.
No. 4
Cook 15 to 20 minutes, stirring occasionally, or until the chicken registers 165 degrees. Stir in the lemon juice & cook an additional minute. Divide the chicken & the vegetables between four serving bowls.
The Tune
“That’s What My Heart Needs” Otis Redding
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