Chicken Fricassee

piątek, 7 lutego 2014

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.

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