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Quick Chicken Fricassee

There are probably as many recipes for chicken fricassee as there are chickens. Wikipedia defines it as "a catch-all term used to describe a stewed dish typically made with poultry but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy, which is then thickened with butter and cream or milk ." This is a quick version that gets its backbone from the mushrooms and caramelized onions and whisking an egg yolk into the sour cream thickened the sauce and made it incredibly silky. Enjoy

Serves 4-6

Ingredients:

2 pounds boneless, skinless chicken breasts, thighs, or a combination
Salt and ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pound crimini mushrooms, stems trimmed, caps wiped clean and cut into 1/4-inch slices
1 medium onion, chopped fine (about 1 cup)
1/4 cup dry white wine
1 tablespoon flour
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 1/2 cups low-sodium chicken broth
1/3 cup sour cream
1 egg yolk
1/2 freshly grated nutmeg
Juice from 1 lemon
2 minced fresh tarragon (see note)

Preparation:

Pat chicken dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.

Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 150 degrees when inserted in chicken, 5 to 10 minutes.

Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir 1/2 cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.

Note: 2 tablespoons of chopped fresh parsley leaves may be substituted for the tarragon.

(Recipe adapted from "Cooks Illustrated" by Tom Landshof)