Empty My Fridge
Chicken Fricassée A French Chicken Stew | Chef Jean-Pierre
Ingredients
- Butter4 tbsp
- Chicken thigh · skinless4
- Button mushroom · quartered sliced¼ lb
- Garlic12
- Thyme · chopped1 tbsp
- Sage · chopped1 tbsp
- White wine2 cups
- Chicken stock2 cups
- Lemon2 tbsp
- Carrot24
- Nutmeg · ground¼ tsp
- Cream1 cup
- Flour¼ cups
- Salt
- Black pepper
- Parsley · chopped2 tbsp
Instructions
- Heat 2 tablespoons butter in a large sauté pan and brown the chicken on all sides until golden. Set the chicken aside.
- In a Dutch oven, heat 2 tablespoons butter. Sauté the onions until golden brown.
- Add the mushrooms, salt and pepper and sauté a few minutes until they release their water.
- Add the garlic, and when fragrant, add the thyme, sage and Chardonnay. Reduce for 5 minutes, or until about half the liquid remains.
- Add the chicken stock, lemon juice, carrots, nutmeg and cream.
- Bring to a simmer, then whisk in the flour to thicken.
- Return the chicken to the pot, making sure it is submerged. Cook slowly for 45 minutes to 1 hour, until the chicken comes off the bone easily.
- Adjust the seasoning with salt and pepper, sprinkle with parsley and serve.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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