Paris-Brest
Chicken Fricassee
2015-01-23 02:39:34
Nutrition Facts
Serving Size
2865g
Amount Per Serving
Calories 4482
Calories from Fat 1933
% Daily Value *
Total Fat 216g
333%
Saturated Fat 72g
360%
Trans Fat 1g
Polyunsaturated Fat 38g
Monounsaturated Fat 83g
Cholesterol 1784mg
595%
Sodium 2611mg
109%
Total Carbohydrates 44g
15%
Dietary Fiber 6g
26%
Sugars 13g
Protein 544g
Vitamin A
72%
Vitamin C
51%
Calcium
45%
Iron
146%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 lbs. bone-in, skin-on chicken parts
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 medium onion, minced
- 10 ounces white button mushrooms, brushed clean and quartered
- 2 medium garlic cloves, minced or pressed
- 2 teaspoons fresh thyme leaves
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 2 bay leaves
- 1/3 cup heavy cream
- 2 teaspoons juice from 1 lemon
- 2 tablespoons minced fresh parsley leaves
Instructions
- Pat the chicken dry with paper towels and season with salt and pepper.
- In a Dutch oven over medium-high heat, heat the oil until just smoking. Brown half of the chicken on both sides, 5 to 8 minutes per side, reducing the heat if pan begins to scorch. Transfer the chicken to a plate, leaving the fat in the pot. Return the pot with fat to medium-high heat and repeat with the remaining chicken; transfer the chicken to the plate and discard all of the fat. Add the butter to the pot and return to medium heat until melted. Add the onion, mushrooms, and 1/4 teaspoon salt and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the wine, scraping up any browned bits. Stir in the broth and bay leaves.
- Nestle the chicken, along with any accumulated juices, into the pot and bring to a simmer. Cover, turn the heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for breasts, or 1 hour for the thighs and drumsticks. Transfer the chicken to a serving plate, tent loosely with foil, and let rest while finishing the sauce. Skim as much fat as possible off the surface of the sauce, stir in the cream, return to simmer, and cook until the sauce has thickened and measures about 1 1/2 cups, 15 to 20 minutes. Remove and discard the bay leaves. Stir in the lemon juice and season with salt and pepper to taste. Spoon the sauce over the chicken, sprinkle with the parsley, and serve.
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