Monday, August 18, 2014

Chicken Fricassee

Chicken Fricassee

     What is Fricassee?  I had only heard about it a few times in my life.  I Googled the dish because I wasn't positive that it was an actual French dish.  I have never really tried French food. I didn't grow up with it or anyone that was French. Actually you will not find much different styles of cuisine in small town West Virginia. According to the web Fricassee is a French word that pertains to a style of cooking meat by braising it in a sauce that is typically white based and cooked with wine.  This was really simple to make and created the most wonderful aroma that permeated my house. If this truly isn't a French dish that you would find in France, than I completely apologize. If it is I am proud to say I took my second chance at trying French cuisine and this time it succeeded.  I won’t delve into my first attempt.  It wasn't too pretty.  This dish combines the wonderful hearty combination of a mirepoix, cream, white wine, and some chicken stock.  Add in a bundle of fresh herbs and you have a wonderful comfort food for the evening. Give it a try.

  • 2 boneless skinless chicken breasts
  • 2 tbs butter
  • 1/2 white onion diced
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup diced mushrooms
  • 1 tbs flour
  • 2 cups chicken broth
  • 1/2 cup white wine
  • 3 sprigs of thyme
  • 2 medium bay leaves
  • 1 egg
  • 1/8 cup cream
  • Parsley

      In a Dutch oven melt the butter and brown the chicken on both sides. Remove the chicken and sit aside. In same Dutch oven sauté your onion, carrot, celery, (mirepoix), and mushrooms for about 5 minutes. Stir in the flour and continue to sauté for about another 2 minutes or until the flour has become incorporated and cooked. Pour in the broth and white wine. Bring to a simmer and place the chicken breasts back in. Take your thyme and bay leaves and stir in. Cover slightly and simmer on low for about 25 minutes.

     Meanwhile in a small bowl combine the egg and cream and mix. After your pot has been simmering for 25 minutes turn down the heat and remove 1 cup of the liquid. Slowly pour and stir it into your bowl of egg and cream so as not to scramble your egg. Now pour the egg mixture into the pot and stir. This allows the mixture to become creamy and silky.  Take your last tbs of butter and mix it into the pot. Serve this wonderful French chicken dish over some fresh rice pilaf or noodles and sprinkle with fresh parsley. I was very pleased with this dish. I am you’re your family will love it. Very hearty, very comforting, very satisfying. Serves 2.