Chicken Fricassee with Lemon Mustard Sauce

chicfric

Recipe: Chicken Fricassee with Lemon Mustard Sauce

Summary: Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Mastering the Art of French Cooking describes it as “halfway between a saute and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning.

Ingredients

  • 1/4 cup vegetable oil
  • 1 roasting chicken, cut into 8 serving pieces
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3/4 cup all-purpose flour
  • 3 carrots, chopped
  • 2 onions, chopped
  • 5 garlic cloves, chopped
  • 2 cups heavy cream
  • 3/4 cups dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup Dijon mustard
  • 1 teaspoon fresh thyme sprig
  • 1 bay leaf

Instructions

  1. Put oven rack in middle position and preheat oven to 500°F.
  2. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
  3. Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
  4. Reduce oven temperature to 350°F and braise 20 minutes more.
  5. Serve chicken with sauce.

Preparation time: 45 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Recipe and Photo Courtesy of Food

Be the first to comment

Leave a Reply

Your email address will not be published.


*


Comment moderation is enabled. Your comment may take some time to appear.