Chicken Fricassee

Recipe Ingredients

1		Chicken - (3 to 4 lbs) - cut 10 pieces
		(cut each breast half in half again)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Butter
3 cups	711ml	Chicken stock
1/2 cup	31g / 1.1oz	Finely-chopped onion
2 cups	292g / 10oz	Chopped mushrooms - (abt 6 oz)
3 tablespoons	45ml	Flour
1 cup	237ml	Half and half
1/4 cup	23g / 0.8oz	Minced flat-leaf parsley
		Freshly-grated nutmeg - to taste

Recipe Instructions

Heat oven to 200 degrees.

Rinse chicken pieces, pat dry with paper towels. Season with salt and freshly-ground black pepper. Heat olive oil and only 1 tablespoon butter in a large, deep skillet, cast-iron preferred. When foam subsides, add chicken pieces in two batches, starting skin-side down and brown both sides over medium-high heat, a total of 10 to 12 minutes. Pour off all but 2 tablespoons fat. Return all chicken to the skillet add stock, bring to a simmer, and cook gently for 25 to 30 minutes until chicken has cooked through. Be sure that the thigh meat is thoroughly cooked. Remove chicken to a bowl and place in oven. Strain cooking liquid through 4 layers of cheesecloth. (You can skip the straining for a less "refined" dish.) Return sauce to skillet.

While the chicken is cooking, melt remaining 2 tablespoons butter in a separate skillet. When hot, add the onions and mushrooms and saute over medium-high heat, stirring frequently, until mushrooms release their liquid, 4 to 5 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the cream and season liberally with salt, pepper and freshly-grated nutmeg. Whisk this mixture into the broth in the skillet over medium heat. Bring to a boil and cook for 5 to 6 minutes or until sauce thickens slightly (it should be the consistency of half and half). Arrange chicken on serving plates and cover with sauce. (This recipe makes 3 1/2 cups of sauce. You will have leftovers.) Garnish with an abundance of parsley.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy Christopher Kimball, Cook's Magazine - From the TV FOOD NETWORK - (Show # CL-9042 broadcast 01-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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