Chicken Fricassee

Chicken Fricassee
Yield
4
Yield
4
Chicken Fricassee
Yield
4
Yield
4
Ingredients
  • 4each chicken thighs (bone in)
  • 4 each chicken legs (bone in)
  • 1/4cup vegetable oil
  • 1/2cup finely chopped shallots
  • 1/2 cup finely chopped carrots
  • 1/2cup finely chopped celery
  • 6cloves garlicsmashed
  • 1each bay leave
  • 3tablespoons flour
  • 3/4cup dry white wine
  • 1 1/2cups heavy cream
  • 1 1/2cups chicken stock
  • 2tablespoons tarrogonchoped
  • 2tablespoons fresh lemon juice
Yield:
Instructions
  1. Pat chicken dry and sprinkle all over with salt and pepper.
  2. Heat oil in a rondeau or dutch oven over medium-low heat, then lightly saute the chicken in batches, if needed, skin side down first, turning over once. Be sure not to get any color on the chicken. Cook for 3-5 minutes then transfer to a plate.
  3. Pour off all but 2 tablespoons oil from rondeau, then cook shallots, carrots, celery, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 30 seconds. Don't burn the garlic.
  4. Add wine to the pan to de-glaze. Reduce wine down to about a tablespoon. Next, sprinkle the flour over the vegetables and cook for about 30 seconds. The vegetable mixture may look thick and pasty. This is normal.
  5. Now, stir in cream, broth, and ½ the tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. Note: If sauce seems to be too thick, thin it out with stock.
  6. *If necessary, boil sauce until thickened slightly or use slurry to slightly thicken.
  7. Stir in lemon juice, remaining tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.