Chicken Fricassee

Ingredients


4	chicken drumsticks
4	chicken thighs
5 g	salt
1 g	black pepper
60 g	unsalted butter
300 g	white mushrooms
2	brown onions
1	bay leaf
3 sprigs	thyme
2 cloves	garlic
24 g	flour
120 g	white wine
720 g	chicken stock
160 g	thickened/heavy cream
8 g	parsley

Directions

1. Pat 4 chicken drumsticks (~150g each) and 4 chicken thighs, skin-on and bone-in (~250g each), dry with paper towels then sprinkle with 5g salt and 1g black pepper.
2. Melt 60g unsalted butter over medium-high heat in a large skillet or heavy based pot with a lid.
3. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown.
4. Turn and cook the other side for 1 minute then remove to a plate.
5. Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each.
6. Then remove from skillet.
7. Sauté mushrooms and onion: Add 300g white mushrooms, halved if small, 2 brown onions, sliced 0.6cm wide, 1 bay leaf, and 3sprigs thyme.
8. Cook for 5 minutes until mushroom is lightly golden – they won't go deep golden brown.
9. Garlic and flour: Add 2cloves garlic, finely minced, and stir for 30 seconds. Add 24g flour and cook for 1 minute.
10. Wine and chicken stock: Add 120g white wine, preferably chardonnay, 720g chicken stock, low sodium, and more salt and pepper to taste. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
11. Return chicken to sauce: Return chicken back into the sauce with the skin side up.
12. Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) – medium-low on my stove. Cover with lid and simmer 10 minutes.
13. Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
14. Creamy sauce: Remove chicken to a plate. Add 160g thickened/heavy cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired.
15. Serve! Return chicken into the sauce then remove from the stove. Sprinkle with 8g parsley, chopped, and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.

Chicken Fricassee

· video^[2]

Ingredients

	4	chicken drumsticks
	4	chicken thighs
	5 g	salt
	1 g	black pepper
	60 g	unsalted butter
	300 g	white mushrooms
	2	brown onions
	1	bay leaf
	3 sprigs	thyme
	2 cloves	garlic
	24 g	flour
	120 g	white wine
	720 g	chicken stock
	160 g	thickened/heavy cream
	8 g	parsley

Directions

1. Pat 4 chicken drumsticks (~150g each) and 4 chicken thighs, skin-on and bone-in (~250g each), dry with paper towels then sprinkle with 5g salt and 1g black pepper.
2. Melt 60g unsalted butter over medium-high heat in a large skillet or heavy based pot with a lid.
3. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown.
4. Turn and cook the other side for 1 minute then remove to a plate.
5. Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each.
6. Then remove from skillet.
7. Sauté mushrooms and onion: Add 300g white mushrooms, halved if small, 2 brown onions, sliced 0.6cm wide, 1 bay leaf, and 3sprigs thyme.
8. Cook for 5 minutes until mushroom is lightly golden – they won't go deep golden brown.
9. Garlic and flour: Add 2cloves garlic, finely minced, and stir for 30 seconds. Add 24g flour and cook for 1 minute.
10. Wine and chicken stock: Add 120g white wine, preferably chardonnay, 720g chicken stock, low sodium, and more salt and pepper to taste. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
11. Return chicken to sauce: Return chicken back into the sauce with the skin side up.
12. Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) – medium-low on my stove. Cover with lid and simmer 10 minutes.
13. Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
14. Creamy sauce: Remove chicken to a plate. Add 160g thickened/heavy cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired.
15. Serve! Return chicken into the sauce then remove from the stove. Sprinkle with 8g parsley, chopped, and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.