Title: Chicken Fricassee
Categories: Cooking liv, Import
Yield: 1 Servings

1 Chicken; cut in 10 pieces
-(cut each breast half in
-half again), (3 to 4
-pounds)
Salt and freshly ground
-pepper to taste
2 tb Olive oil
3 tb Butter
3 c Chicken stock
1/2 c Onion; finely chopped
2 c Mushrooms; (about 6 ounces),
-chopped
3 tb Flour
1 c Half and half
1/4 c Flat leaf parsley; minced
Freshly grated nutmeg

Heat oven to 200 degrees F.

Rinse chicken pieces, pat dry with paper towels. Season with salt and
freshly ground black pepper. Heat olive oil and only 1 tablespoon butter in
a large, deep skillet, cast iron preferred. When foam subsides, add chicken
pieces in two batches, starting skin side down and brown both sides over
medium high heat, a total of 10 to 12 minutes. Pour off all but 2
tablespoons fat. Return all chicken to the skillet add stock, bring to a
simmer, and cook gently for 25 to 30 minutes until chicken has cooked
through. Be sure that the thigh meat is thoroughly cooked. Remove chicken
to a bowl and place in oven. Strain cooking liquid through 4 layers of
cheesecloth. (You can skip the straining for a less "refined" dish.) Return
sauce to skillet.

While the chicken is cooking, melt remaining 2 tablespoons butter in a
separate skillet. When hot, add the onions and mushrooms and saute over
medium high heat, stirring frequently, until mushrooms release their
liquid, 4 to 5 minutes. Add the flour and cook for 1 minute, stirring
constantly. Stir in the cream and season liberally with salt, pepper and
freshly grated nutmeg. Whisk this mixture into the broth in the skillet
over medium heat. Bring to a boil and cook for 5 to 6 minutes or until
sauce thickens slightly (it should be the consistency of half and half).
Arrange chicken on serving plates and cover with sauce. (This recipe makes
3-1/2 cups of sauce. You will have leftovers.) Garnish with an abundance of
parsley.

NOTES : Recipe courtesy Christopher Kimball, Cook's Magazine

Recipe by: Cooking Live Show #CL9042

Posted to MC-Recipe Digest by "Angele and Jon Freeman"
on Feb 7, 1998