Chicken Fricassee
List of Ingredients
2 leeks
3 Tbsp. flour
2 medium carrots
1/2 cup dry white wine
1 whole chicken
1 cup chicken stock
Salt and pepper
1 bay leaf
1/4 cup vegetable oil
1 tsp. fresh thyme leaves
1 large onion
1/2 cup heavy cream
1 garlic clove
Recipe
Blanch diced leeks (well rinsed, white and light green parts) in
boiling, lightly salted water until tender, about 3-5 minutes. Using
skimmer, remove them and cook diced carrots in same boiling water for
about 8 minutes, or until slightly tender. Reserve. Season chicken
(about 3 1/2 pounds, cut into eighths) with salt and freshly ground
pepper. In large saute pan or braiser over medium heat, heat oil. Add
chicken and cook, turning pieces, until they stiffen, but do not
brown. Remove and reserve. Add diced onion and minced garlic to pan.
Cook, stirring, until softened. Add flour to pan and cook, stirring
constantly, for another 5 minutes. Add wine, chicken stock, bay leaf
and thyme. Bring to simmer, then return chicken to pan, along with
any juices. Cover pan and braise chicken until fork tender, about
30-35 minutes. To finish sauce, remove chicken and keep warm. Strain
sauce into bowl, return to pan and skim any fat from surface. Whisk
in cream; simmer until sauce thickens slightly. Add carrots and
leeks. Adjust seasoning with salt and freshly ground pepper. Return
chicken to sauce; simmer about 2 minutes and serve. Makes 4-6
servings.
|
|
member logon
