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Citrus Chicken Fricassee




Source of Recipe


CuisineAtHome






List of Ingredients



• 4 lb bone-in chicken parts (white and dark meat)
  
• salt and pepper
  
• 1 cup onion, cut into 1" chunks
  
• 1 cup carrot, cut into 1" chunks
  
• 1 cup orange, chopped
  
• 1 cup lemons, chopped
  
• 1/2 cup celery, cut into 1" chunks
  
• 2 garlic cloves, peeled
  
• 1 bay leaf
  
• 1 T tomato paste
  
• 2 T all purpose flour
  
• 1 1/2 cups low-sodium chicken broth
  
• 1/2 cup fresh orange juice
  
• 1/4 cup fresh lemon juice
  
• 1/4 cup dry white wine
  
• 1 T honey
  
• 1/2 lb red new potatoes, quartered
  
• 1 lb mixed baby vegetables
  
• 1/4 cup heavy cream
  
• 1 egg yolk
  
• 1 T honey
  
• chopped fresh parsley
  






Instructions



1. Prepare chicken; removing skin and excess fat; cut breast pieces in half. Season chicken with salt and pepper. Combine the vegetables and citrus in a bowl and set aside.
   
2. Heat oil in a large Dutch oven over medium-high heat. Sear half the chicken pieces for 5 minutes per side; transfer to a platter. Sear and remove remaining chciken. Pour off all fat and return the pot to the burner.
   
3. Stir in prepared vegetables and citrus, garlic, and bay leaf. Cover, reduce heat to medium, and swet for 10 minutes, stirring occasionally.
   
4. Add tomato paste; cook 2 minutes. Sprinkle in flour and stir to coat.
   
5. Stir in the broth, juices, wine, and 1 T honey, scraping up bits from the bottom of the pot. Bring to a simmer, add the dark meat chicken, cover, and simmer 10 minutes. Then add the white meat chicken, cover, and simmer another 10 minutes.
   
6. Cook potatoes in boiling water while stew simmers. Boil until tender, 8-10 minutes, then plunge in ice water to stop the cooking. Cook remaining vegetables in the same water until just tender, 4-5 minutes; shock and set aside.
   
7. After simmering the chicken for 20 minutes total, transfer it to a platter and tent with foil to keep warm. Strain sauce into a bowl, discard the solids, and return sauce to the pot set over medium-low heat.
   
8. Blend cream, yolk, and 1 T honey in a bowl, then whisk in 1/2 cup strained sauce. Whisk cream mixture into the pot and bring to a simmer, stirring until thickened, 3-4 minutes (do not boil hard of yolk will curdle). Add blanched vegetables and parsley; heat through.
   
9. To serve, place 1 large or 2 small chicken pieces in shallow serving bowls, then top with some of the sauce and vegetables. Serve with salad on the side.
   






Final Comments


Makes 6 servings