Fricassee de Poulet - Chicken Fricassee
This version of Chicken Fricassee replaces the traditional white wine with dry vermouth to create a sweeter and more aromatic sauce. This one-pot meal is easy to make and exceptionally tasty.
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Servings: 6
Equipment
- Large pot or Dutch Oven
Ingredients
- 4 lb Cut-up chicken pieces, half breasts cut in half crossways
- Kosher salt and ground pepper
- 3 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 cup Carrots cut into 2 inch long thin slivers
- 1½ cup Leeks cut into 3-inch long thin slivers, heavily washed
- 1 Celery stalk, cut into ¼ inch dice
- 1 clove Garlic, chopped
- 8 oz Cremini or button mushrooms, quartered
- ½ tsp Dried thyme
- ½ cup Yellow onion, coarsely chopped
- 2 tbsp Flour
- ¾ cup Dry Vermouth Can use white wine instead
- 1½ cup Good chicken bone broth
- ½ cup Heavy cream
- 1 Bay leaf
- 2 tbsp Fresh-squeezed lemon juice
Instructions
- Sprinkle chicken pieces with salt and pepper. Preheat a Dutch oven or big pot over medium heat. Melt ⅔ of the butter, olive oil, and then the chicken skin side down. Cook 3 minutes on each side, being careful not to burn the skin. Remove to a plate. Do in 2 batches if overcrowded.
- Add chopped onion, celery, and mushrooms and cook for 3 minutes then add garlic and stir. Scatter flour into pot and stir until absorbed by vegetables, about 1 minute.
- Deglaze pan with vermouth for about 45 seconds, then add broth, thyme and bay leaf followed by accumulated chicken juices then lay chicken pieces over vegetables, skin-side up. Cover and cook over medium-low heat for 30 minutes.
- While the chicken's cooking, microwave carrot slivers in a partially sealed plastic bag for 1 minute, then drain. Microwave leeks the same way for 3 minutes. Drain and combine with carrots.
- Stir carrots, leeks, lemon juice and cream into the pot with the chicken. Bring to a simmer and pour into a large bowl to serve.
Nutrition
Calories: 505kcal | Carbohydrates: 13g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 147mg | Sodium: 301mg | Potassium: 618mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4645IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 2mg