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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