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Chicken Fricassee

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1 (3-1/2-pound) chicken, rinsed, patted dry, and cut into 8 serving pieces
  
• 1 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 2 Tbsp vegetable oil
  
• 1 medium onion, chopped
  
• 1 celery rib, chopped
  
• 1 clove garlic, minced
  
• 1/2 tsp chopped fresh thyme
  
• 10 ounces mushrooms, trimmed and sliced (3 cups)
  
• 2 Tbsp all-purpose flour
  
• 1-3/4 cups chicken stock or store-bought low-sodium broth
  
• 1/2 cup heavy cream
  
• 1 large egg yolk
  
• Garnish: 1 Tbsp chopped fresh flat-leaf parsley
  






Instructions



1. Sprinkle chicken with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chicken, skin-side down, in 2 batches, and cook, turning occasionally, until browned on all sides -- 6 to 10 minutes per batch. Transfer to a plate.
   
   
2. Add onion, celery, garlic and thyme to skillet and cook, stirring occasionally, until vegetables are softened, 3 to 4 minutes. Add mushrooms and cook, stirring frequently, until they release their liquid, 5 to 6 minutes. Sprinkle flour over vegetables and cook, stirring, for 2 minutes. Add stock and bring to a boil. Add chicken, skin side up, along with any juices accumulated on plate, reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken to a platter and keep warm, loosely covered with foil.
   
   
3. Whisk together cream and yolk in a small bowl until blended, then add 1/2 cup sauce in a slow stream, whisking constantly. Whisk cream mixture into sauce in skillet and gently simmer over low heat (do not boil), whisking, just until sauce is slightly thickened, about 1 minute. Spoon sauce over chicken and sprinkle with parsley. (Egg noodles are a good accompaniment for this dish.)
   
   Serves 4