Thursday, October 25, 2012

Chicken Fricassee

I made this recipe for dinner Sunday night.The original recipe may be found here.

Chicken Fricassee

1 whole chicken, cut into pieces
Seasonings: salt, pepper, garlic powder, paprika
3 Tbsp unsalted butter
1 onion, diced
2 handfuls of baby carrots, diced
2 celery stalks, diced
chicken organs: liver, gizzard, heart, diced
2 Tbsp flour
2/3 c dry white wine (I used Chardonnay)
4 cups chicken broth
2 sprigs fresh parsley
2 sprigs fresh thyme
1 large egg (original recipe called for 2 egg yolks)
1/4 c half & half (original recipe called for heavy cream)

Season the chicken pieces with the spices.

Melt the butter in a large dutch oven. Then place the chicken pieces in the butter until lightly browned. Remove chicken and put on a plate; you may need to cook in batches depending on the size of the chicken and pot.

Add the veggies to the dutch oven and saute until tender. Stir in the flour until incorporated. Stir in the wine and cook until evaporated. Stir in the chicken broth, chicken organs and spices. Bring to a boil.

Add the chicken pieces back in and simmer for 25 minutes, or until chicken reaches correct temperature (165).

Remove the chicken pieces to a plate again....

In a heatproof glass, or a coffee mug, mix together the egg and half & half. Stir in 1/4 c of chicken liquid at a time, until mug is full. This is to prevent the egg from scrambling when it hits the broth in the dutch oven! Slowly pour the egg mixture into the veggies, stirring constantly. When all egg is in the pot, add the chicken back in.


We ate this on top of mashed potatoes.

You'll notice the original recipe included mushrooms, which I forgot to buy even though they were on the grocery list... How does that happen?

I used one of our freshly butchered roosters for this meal. The rooster was one of those that ran wild in the cow pasture eating bugs and grass all day, and he had the darkest "dark meat" I've ever seen! Very tasty though!

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