Recipe

Chicken Fricassee Recipe

Add Step-by-Step Photos	Sas / All my dishes 1 year, 3 months ago Chicken Fricassee can be awful.. I have played with some great fricassee recipes and came up with this. One thing-do not overdo the cream you still need to taste the beefiness of the mushrooms. Prep:25m Cook:85m Servings:4	Sas
	not difficultalittle time consuming but worth it

Does this look good? Yeah! / Nope

Fans

lunasea

Ingredients

4 bone-in, skin-on split chicken breasts

Salt and Pepper

2 tsp. vegetable oil

2 onions, chopped fine

6 cloves garlic, minced

12 oz. white mushrooms

4 large portobello mushrooms; remove gills

1 tbs minced thyme; preferably fresh

1/4 c. all-purpose flour

1 c. chicken broth low salt

1 c. beef broth low salt

1 c. white wine

1/3 c. heavy cream

4 tsp. lemon juice

2 tbs. fresh chopped parsley

Directions

Dry chicken and season with salt and pepper

Heat oil in Dutch oven over med-high heat until just smoking

Cook chicken skin-side down, until deep golden brown, about 6 minutes

Flip and brown on second side-4 minutes

Transfer chicken to a plate; remove and discard skin

Pour off all but 1 tbs. fat from the pot.

Cook onions in the fat until golden-5 minutes

Stir in garlic and cook about 30 seconds

Add the mushrooms, thyme, 1/4 tsp salt

reduce heat to medium and cook, covered, stirring occasionally, until mushrooms have released their juices; about 10 minutes

Uncover and until liquid evaporates and mushrooms begin to brown

Stir in the flour and cook until golden, about 1 minute.

Slowly stir in the broths and wine and bring to a boil.

Return chicken and any juices to pot.

Reduce heat to low and simmer, covered, until meat registers 160*, 20-30 minutes

Transfer chicken to a serving platter and tent with foil

Add cream to the pot and simmer until sauce is thickened, about 15 minutes.

stir in lemon juice and parsley. Pour sauce over chicken

Serve with egg noodles, rice or biscuits

I also use dark meat but I never do the white and dark together-it won't work

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Comments

lunasea 1 year, 3 months ago said:
Oh baby, I love your sauce here, Sas - I loooOOOoove the taste of mushrooms and promise to not overdo that cream. And its dark meat for moi. Thank you - and I am so darn hungry. I need to walk away for now. Just walk away. :)
~Vickie

marky90 1 year, 3 months ago said:
This is good. Wow, comfort and classic. Thanks a bunch. Marky

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