Chicken Fricassee

Chicken Fricassee

Time: 1 hrs 30 mins

Ingredients

• 2 lbs skinless chicken thighs (or breasts)
• 4 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 3 cups chicken stock
• 2 tablespoons chopped fresh flat leaf parsley
• 2 tablespoons fresh scallions
• 1/2 lb button mushroom
• 1 tablespoon fresh lemon juice
• 16 whole shallots
• 1/2 cup water
• 1 teaspoon sugar
• 6 tablespoons whipping cream

Directions

• 1 Wash the chicken pieces and dry with paper towels.
• 2 In a deep saute pan, over medium heat, put half of the butter and extra virgin olive oil.
• 3 Add half the chicken and brown all sides about 10 minutes.
• 4 Set aside.
• 5 Repeat with the remaining butter and chicken.
• 6 Transfer the fried chicken to pan and sprinkle with flour, making sure all pieces are covered.
• 7 Simmer for 4 minutes.
• 8 Add the wine, bringing up the temperature until it reaches boiling point.
• 9 Then add the chicken stock and keep stirring until it is well mixed.
• 10 Season with salt and pepper.
• 11 Cover and cook for 25 minutes over low heat, stirring occasionally.
• 12 Sauce:.
• 13 In a frying pan, heat remaining butter over medium heat.
• 14 Add the scallions, mushrooms and lemon juice.
• 15 Cook 3 minutes.
• 16 Set aside.
• 17 In the same pan, add shallots, water and sugar.
• 18 Simmer for 10 minutes until soft.
• 19 Add this mix to reserved mushrooms.
• 20 Carefully transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
• 21 Boil the sauce until it is the consistency of a smooth gravy.
• 22 Add the cream, mushrooms and shallots.
• 23 Season with salt and pepper if necessary and cook 2 minutes.
• 24 Pour the sauce over the chicken.
• 25 Sprinkle with parsley before serving.
• 26 Serves 4.