CHICKEN FRICASSEE

Fricassée comes from the French words frire (to fry) and casser (to break into pieces). Sometimes, chicken fricassée is called poulet á la crème, a similar creamy chicken dish. Both are lovely, cozy French classics that are easy to whip up at home. The key attributes to a good chicken fricassée include creamy, comforting, rich, and hearty. Traditionally, it is served with fried potatoes,

INGREDIENTS  Serves 4 to 6

1..3 kg bone-in chicken thighs,
1 3/4 teaspoons kosher salt, divided, plus more as needed
3/4 teaspoon freshly ground black pepper, divided
3 tablespoons unsalted butter
1 large onion, halved and cut into 1/2-inch-thick slices
275 gr mushrooms, quartered
3 tablespoons plain flour
170 ml  dry white wine
240 ml warm water
2 sprigs fresh parsley, plus chopped parsley leaves for garnish
2 sprigs fresh thyme
1 dried bay leaf
177 ml double cream
2 large egg yolks
METHOD

Pat the chicken thighs with paper towels. Season with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper and let stand for 5 minutes.

Melt 3 tablespoons unsalted butter in a large heavy-bottomed pot on medium heat. Add half of the chicken skin-side down and sear until the bottom is dark golden-brown, 12 to 15 minutes. Transfer to a large plate skin-side up. Repeat searing the remaining chicken and adding to the plate.

Add the onion and the quartered mushrooms to the pan. Season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom, until the onion is softened, 3 to 5 minutes.

Sprinkle 3 tablespoons all-purpose flour over the mushrooms and onions and toss until evenly coated. Stir in the  white wine and cook until reduced by half, about 5 minutes. Now add the warm water, parsley, thyme, and the dried bay leaf. Return the chicken and any accumulated juices to the pan, arranging the chicken skin-side up. Bring to a boil.

Reduce the heat to maintain a simmer. Cook uncovered, stirring occasionally, until the sauce as reduced slightly and deeply flavored, and the chicken is very tender, about 50 minutes.

Now stir in the double cream and cook gently on medium-low heat for 5 minutes for the flavors to meld. Remove the pan from the heat and let cool for 10 minutes.

Place the egg yolks into a small bowl. While whisking with a fork, slowly pour in about 60 ml of the cooking liquid and whisk until combined. Stir the egg mixture into the chicken fricassée until combined. Remove and discard the herbs and bay leaf. Taste and season with more kosher salt and black pepper as needed.

Garnish with chopped parsley.

Original Recipe Recipetineats