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Chicken Fricassee

 

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...Our food tastes better than ever to us.”
~ Julee Rosso and Sheila Lukins

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Chicken Fricassee


The New Basics Cookbook
by Julee Rosso and Sheila Lukins, 1989, Workman Publishing

“A classic fricassee, made more delicate by julienning the vegetables. For a
touch of elegance, substitute fresh wild mushrooms for the domestic ones.”

6 portions

2 chickens (2 to 2 1/2 pounds each), each cut into 8 pieces
10 tablespoons (1 1/4 sticks) unsalted butter
1 tablespoon olive oil
2 carrots, peeled and chopped
2 ribs celery, with leaves, chopped
1 onion, chopped
2 cloves garlic, chopped
3 sprigs Italian (flat-leaf) parsley
3 sprigs dill
4 cups water
2 cups chicken stock or canned broth
1 zucchini, cut into 2-inch julienne
1 carrot, peeled and cut into 2-inch julienne
1 leek (white part only), well rinsed and cut into 2-inch julienne
6 ounces fresh cultivated mushrooms, cleaned and sliced
1/4 cup unbleached all-purpose flour
1/2 cup heavy or whipping cream
Salt and freshly ground black pepper, to taste
2 shallots, peeled and finely chopped
3 tablespoons chopped fresh Italian (flat-leaf) parsley

1. Rinse the chicken pieces well and pat them dry.
2. Heat 4 tablespoons of the butter with the oil in a heavy Dutch oven. Brown the chicken in small batches until golden on both sides. Using tongs, remove the chicken as it is done and set it aside.
3. When all the chicken has been browned, pour off most of the fat from the Dutch oven. Return the chicken to the pot, along with the chopped carrots, celery, onion, garlic, and the parsley and dill sprigs. Add the water and stock, and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
4. Remove the chicken to a serving platter and keep warm. Strain the broth, discarding the vegetables if desired, and return the broth to the pot. Bring it to a boil and reduce by half; this will take about 10 minutes. Remove the fat by skimming or by pouring the liquid through a gravy separator. Reserve 2 cups of the liquid (freeze any excess for another use).
5. While the broth is reducing, melt another 4 tablespoons of the butter in a large skillet. Add the julienned zucchini, carrot, and leek, and the mushrooms. Sauté quickly until just tender, 3 minutes. Set the vegetables aside.
6. Melt the remaining 4 tablespoons butter in a heavy saucepan. Add the flour and whisk constantly over low heat for 3 minutes. Then add the 2 cups reserved broth and the cream, whisking constantly until the sauce has thickened. Season with salt and pepper, and remove from the heat.
7. Add the sautéed vegetables, shallots, and 2 tablespoons of the chopped parsley to the sauce. Pour it over the chicken, and sprinkle the remaining 1 tablespoon parsley on top. Serve immediately.

 
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